For the tarragon mussels, cook the mussels with the shallots, onions, wine and half of the tarragon for about 5 minutes until the mussels open.
Remove one half of the shell from each mussel and arrange the mussels in an ovenproof dish. Mix the melted butter with the flour and some mussel stock.
Add the herbs and the yolks, salt and pepper. Pour the sauce over the mussels and bake in the preheated oven.
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