Pate Cregyn Gleision Mucai (Menai Pride Mussel Pate)

by Kathleen Morrison

SERVINGS

4 servings scale / convert

INGREDIENTS

3 oz. cooked and shelled mussels
1 oz. carrot
4 egg yolks
1 dash mixed herbs
1 dash crushed garlic
Seasoning, to taste
1 oz. celery
1 oz. breadcrumbs
2 oz. herring roe
1 dash dill weed
Brandy and double cream, to taste

INSTRUCTIONS

Finely mince mussels, vegetables and herring roe. Add herbs, seasoning and breadcrumbs. Blend well with egg yolks, brandy and cream. Cook for 1/2 hour at 350°F in a Sainmarie. Serve with toast fingers.

CHEF COMMENTS

Recipe from the Glantraeth Restaurant Bodorgan, Anglesey.

TAGS

musselpate, welsh add tags