Smoked Mussel Pâté
Photography by 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
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #121
As winter arrives, so does the latest issue of dish! With over 60 recipes this edition features seasonal produce like pumpkin, leeks and silverbeet whipped into delicious dinners. Pasta takes centre-stage in 5 outrageously tasty recipes, then we break out the slow cooker and amp up the comfort with cozy roasts and braises. Winter wouldn’t be the same without a hearty pie or two, and we have a selection – from Beef Cheek Pot Pie to Moroccan Shepherd’s Pie. Food Fast has your speedy weeknight dinners covered then Melie brings the magic with inventive chicken dishes while Olivia’s baking and desserts will brighten the even the coldest days.