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 mussels from the shells and cut the attaching muscle. 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 at 425 F 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.
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.