Pate Cregyn Gleision Mucai

Course : Seafoods
Serves: 4
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3 ounces cooked and shelled mussels
1 ounce celery
1 ounce carrot
1 ounce breadcrumbs
4 large egg yolks
2 ounces herring roe
1 pinches mixed herbs
1 pinches dill weed
1 pinches crushed garlic
1/4 Cup brandy and double cream to taste
1 teaspoon seasoning

Preparation / Directions:

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 bain marie in the oven. Cook and serve with toast fingers. Glantraeth Restaurant Bodorgan, Anglesey.

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