1 1/2 lb. frozen whole shell mussels
2 tbsp. butter
1 clove garlic, minced
1/4 c. white wine
4 tbsp. pesto
1 c. heavy cream
1/2 c. Parmesan cheese
2 c. fettuccini, cooked
1/4 c. parsley, finely chopped
Pinch of salt and pepper to taste
2 fresh tomatoes, for garnish (optional)

Heat butter and garlic in large skillet until garlic is soft. Add wine and pesto and stir. When ingredients are hot, slowly stir in heavy cream until mixed well. Add Parmesan cheese and, when mixed well, add frozen mussel-in-shell and allow to reduce for 5 minutes, or until sauce thickens. Spoon the sauce over each mussel and add fettuccini and mix. Serve onto plate and sprinkle parsley. Garnish with tomato crown (sprinkle with Parmesan cheese and cook for 3 minutes). Serves 4.