Mussels on the half-shell topped with seaweed-flaked cream

Ingredients

• 24 blue mussels
• 60 ml (¼ cup) white wine
• 1 large clove of garlic, chopped
• 30 ml (2 Tbsp) lemon or orange zest
• 30 ml (2 Tbsp) parsley, chopped
  
• 10 ml (2 tsp) peppercorns
  
• 60 ml (¼ cup) each of the following vegetables, finely chopped: onion, fennel, carrot and celery
• 30 ml (2 Tbsp) olive oil
• 15 ml (1 Tbsp) white wine vinegar
  
• 15 ml (1 Tbsp) Dijon-type mustard
• 60 ml (¼ cup) heavy cream (35%)
• 5 ml (1 tsp) seaweed flakes (dulse, nori, etc.)
• Fleur de sel to taste

Preparation

• In a pot, place the mussels and white wine. Bring to a boil and cook until the mussels open. Avoid overcooking. Keep chilled.
• In a bowl, prepare the vegetable filling by mixing together the garlic, lemon zest, parsley and pepper.
• Add onion, fennel, carrots, celery, olive oil, vinegar and mustard. Adjust the seasoning. Take the mussels out of their shells and set aside the largest ones for plating.
• Transfer the mussels into the marinated vegetable filling and mix. Let marinate for a few minutes.
• During this time, whisk the cream and add the fleur de sel. Avoid over-whisking so that the cream does not turn into butter. Gently incorporate the seaweed flakes.
• Place the mussels and garnish in their shells. Once the mussels are garnished, spoon a little marinade into each shell. When plating, place a small dollop of seaweed-flaked cream onto each mussel.