Pesto:
Small package of Pine Nuts
1/2 jar Sundried tomatoes (in oil, not dried ones)
Olive oil, to ensure consistency
4 cloves garlic, minced
1 tsp chili pepper flakes
Grind up in a food processor until thick but not too smooth.
1 onion, chopped
1 anchovy filet in butter (if you find anchovies too strong, rub it off before you cook it)
Saute for 5 minutes
In a pot, add:
Onion and anchovy mix
250 ml white wine
250-350 ml whipping cream
¼ cup Italian parsley
Pesto
Bring pot to a boil, add mussels, cover and reduce heat to medium for 5 minutes
You may need to thicken sauce with flour or cornstarch. Serve over linguine.