Smoked Mussel Pâté
Photography Manja Wachsmuth.
An easy, tasty pâté whose flavour relies on using mussels that have been smoked properly over wood.
INGREDIENTS
200 grams smoked mussels
150 grams cream cheese at room temperature
2 tablespoons thick plain yoghurt
1 clove garlic, crushed
1 tablespoon Worcestershire sauce
2 drops Tabasco sauce
2 teaspoons lemon juice
2 tablespoons finely chopped flat-leaf parsley
sea salt and freshly ground pepper
METHOD
Divide the mussels in half. Roughly chop one half and place in a food processor along with all the remaining ingredients, except the parsley.
Season and process the mixture until well chopped and creamy. Tip into a bowl.
Set 2 mussels aside for garnish. Finely chop the remaining mussels and stir into the paté along with the parsley. Transfer to a serving bowl.
Thinly slice the 2 mussels and place on top, along with a sprig of parsley.
Serve at room temperature with crostini and vegetable crudités. Makes about 1½ cups
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126
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