In a Cup mix the defrosted mussels, cream, cream cheese, chopped green onion, salt, black pepper.

Thaw puff pastry, roll it out in circles (or rectangles) for caps, the diameter of the caps needs to be 1-2 cm longer than the top of the forms. Spread cream mixture with mussels on portions of the refractory shapes,

Close the dough, the dough on the edges to tie with cooking string in the middle of the dough to make a small hole to come out steam. To place the mold in a heated oven to 200 degrees until then, until the dough is browned (about 20-25 minutes).

Serve at once in hot (without ropes). This appetizer well suited to white wine. Mussels should be thawed 250g already in the form (!), frozen was 400g. Take the cream of any fat content, but the fatter the better. Forms a volume of 150 ml, a total of three portions. I think it would be nice if the mussels to add some cheese, like mozzarella or Parmesan. The puff pastry here not only for the beauty and performance of direct functions of "caps", they are very tasty to eat (pieces breaking off) a bit of sugar with mussels.