Pate cregyn gleision mucai (menai pride mussels)
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | ounces | Cooked and shelled mussels |
| 1 | ounce | Celery |
| 1 | ounce | Carrot |
| 1 | ounce | Breadcrumbs |
| Pinch mixed herbs | ||
| Pinch dill weed | ||
| Pinch crushed garlic | ||
| Brandy & double cream | ||
| To tst | ||
| 4 | Egg yolks | |
| 2 | ounces | Herring roe |
| Seasoning | ||
Directions
Finely mince mussels, vegetables and herring roe. Add herbs, seasoning and breadcrumbs. Blend well with egg yolks, brandy and cream. Cook for ½ hour at 350F in a Sainmarie in the oven. Cook and serve with toast fingers. Glantraeth Restaurant Bodorgan, Anglesey.