16 greenshell mussels in a half shell, cooked, 375 gr. cream cheese, 50 ml. heavy cream, 1 garlic clove, crushed, 1 oz. white wine, 1/2 tsp. turmeric, 1 tsp. chopped tarragon, 1 tsp. chopped chives, salt and white pepper to taste.
Recipe: Remove the mussel meat from the shells and cut the attaching mussel. Return the mussels to the shells. Mix together the remaining ingredients and top each mussel with the mixture. Seal each mussel completely with the cream cheese mixture. Bake the mussels in a preheated oven for about 5 minutes, or until the topping is hot and shiny. Serve the mussels four in each plate and sprinkle thinly chopped scallions or chives on top.
