Boil white wine with water and tarragon, cook the mussels in it and then remove them. Wash the potatoes, wrap in aluminum foil and bake in the oven at 180 °C for about 30 minutes. Gratinating sauce: mix butter, olive oil, yogurt, orange juice and garlic until creamy, add parsley and breadcrumbs, form into a roll and refrigerate. Peel the cooked potato, cut in half and hollow out. Fill with mussels, spread the gratin sauce on top and bake at top heat until a light browning is visible.
Preparation Tip:
Garnish with arugula and frisée lettuce.
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