Pate Cregyn Gleision Mucai

Recipe Ingredients

3 oz	85g	Cooked and shelled mussels
1 oz	28g	Celery
1 oz	28g	Carrot
1 oz	28g	Breadcrumbs
4		Egg yolks
2 oz	56g	Herring roe
1		Mixed herbs
1		Dill weed
1		Crushed garlic
		Brandy and double cream to taste
		Seasoning

Recipe Instructions

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.

Source:
unknown cookbook, a recipe from Cape Verde

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