Smoked Mussel Roll

• Nonstick oil spray
• 16 ounces cream cheese, softened
• 3 tablespoons mayonnaise
• 1 teaspoon Worcestershire sauce
• 1 tablespoon grated onion
• Tabasco to taste
• 1 1/2 teaspoons Coastal Goods celery salt (available from specialty-food stores and at www.coastalgoods.com)
• 6 ounces smoked mussels, coarsely chopped
• 2 tablespoons chopped celery leaves
• Crackers, Belgian endive leaves or celery for serving

1. Prepare a sheet pan by lining it with aluminum foil, shiny side up, and coating it with a light film of nonstick spray.
2. Mix cream cheese, mayonnaise, Worcestershire, onion, Tabasco and celery salt.
3. Spread mixture onto pan to form a rectangle about 8 1/2 by 11 inches.
4. Sprinkle with chopped mussels.
5. Wrap with plastic film and refrigerate overnight.
6. The next day, remove the plastic, gently lift one long side of the cheese from the foil and roll into a log.
7. Neaten the ends with a butter knife dipped in warm water.
8. Sprinkle with chopped celery leaves.
9. Serve with crackers, endive or celery.

nonstick oil spray, cream cheese, mayonnaise, worcestershire sauce, onion, salt, mussels, celery, crackers

Taken from cooking.nytimes.com/recipes/8520 (may not work)