Check the mussels and throw away any opened or cracked shells.
Wash the mussels thoroughly and drain in a sieve.
Cook the pasta in a pan of boiling salted water according to the pack instructions.
Peel the onion and cut into rings.
Wash the spring onions and cut into rings.
Saute the onions in hot oil for 1-2 minutes until softened and translucent.
Pour in the wine and allow to bubble.
Simmer for a few minutes. Add the mussels, cover and steam for 4-5 minutes.
When all mussels have opened (discard any that are still closed), add the cream and season with salt and pepper.
Add to the drained pasta.
Serve with basil leaves and grated cheese.