Ingredients
1 Tbsp Garlic butter
2 Tbsp Sliced onions
2 Tbsp Chopped tomatoes
1 lb of mussels 
1 Tbsp white wine
1/4 cup heavy cream
1 Tbsp Red pepper pesto
Pinch of chilies
Pinch of chopped parsley
Salt and pepper to taste
Chili oil
Sprig of flat leaf parsley
 
Method
Wash the mussels in cold water, removing the beards. Heat garlic butter in a hot frying pan. Add onions; cook 20-30 seconds until soft. Add tomatoes and mussels; cook until mussels begin to open. Stirring around in the pan, add white wine then cream; then add remainder of ingredients except for the chili oil and the flat leaf parsley.
Cover and cook until all mussels are open. Use a slotted spoon to transfer mussels into serving bowl. Let sauce cook down until it reaches desired consistency. Pour sauce over the mussels and garnish with chili oil and parsley.