Boil the heavy cream in a heavy saucepan over medium heat about 5 minutes or until reduced to 1/2 cup. Set aside.
In a food processor or blender, puree the garlic, salt, basil and pine nuts.
With the motor running slowly add the oil, scraping down the sides as needed.
If using a mortar and pestle pound the garlic, salt and pine nuts to a paste, then gradually pound in the basil leaves until pureed. Drizzle the oil into the puree, slowly mixing with the pestle. There should be about 1/4 cup pesto.
In a large wide pot or a saute pan heat 1 tablespoon oil over medium low heat.
Add the fennel, shallot, garlic and red pepper flakes and saute just until wilted, about 3 minutes.
Add the wine and simmer over medium heat until reduced by half, about 5 minutes.
Add the mussels and cook, covered, over medium high heat, until all the shells are opened, about 4 minutes.
With a slotted spoon transfer the mussels to a large shallow serving bowl.
Add the reduced cream and 1/4 cup pesto to the mussel juices and cook, stirring, for 1 minute.
Add salt and freshly ground black pepper to taste. Pour over the steamed mussels and serve at once.
Professor Tom Morrow was originally a spacecraft missions director who oversaw spacecraft travels from Earth to the moon, notably with the Moonliner space-ship. In later attractions, Mr. Morrow is the mayor of Tomorrowland and a promoter of the latest technological advancements.