Pate Cregyn Gleision Mucai (Menai Pride Mussel Pate)
|
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 |
0 Recipe Reviews
|
Subscribe for tasty updates:
|
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.
Author's Comments
Recipe from the Glantraeth Restaurant Bodorgan, Anglesey.
Similar Recipes
mussel pate