Mussels: Wash mussels, scrubbing all grit from shells. In a deep pot, cook mussels, half the shallots, white wine and horseradish on high for 5 min. When shells open, cut out mussels and transfer to a plate. Cover with dissolved gelatin. Set aside. Reserve shells. Watercress: Cut stems off and blanch watercress in boiling water. Gently squeeze out excess water. Chop coarsely, mix with remaining shallots and season to taste. Place a small amount in each shell, top with a mussel and garnish with a watercress leaf and a sprig of chervil.
Wash mussels, scrubbing all grit from shells.
In a deep pot, cook mussels, half the shallots, white wine and horseradish on high for 5 min.
When shells open, cut out mussels and transfer to a plate. Cover with dissolved gelatin. Set aside. Reserve shells.
Cut stems off and blanch watercress in boiling water. Gently squeeze out excess water. Chop coarsely, mix with remaining shallots and season to taste.
Place a small amount in each shell, top with a mussel and garnish with a watercress leaf and a sprig of chervil.