Serves:

Ingredients:

3 oz Cooked and shelled mussels
Brandy & double cream to tst
Pinch crushed garlic
Pinch dill weed
Pinch mixed herbs
2 oz Herring roe
4 Egg yolks
1 oz Breadcrumbs
1 oz Carrot
1 oz Celery
Seasoning

Method:

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 350F in a Sainmarie in the oven.
Cook and serve with toast fingers.
Glantraeth Restaurant Bodorgan, Anglesey.