Pate Cregyn Gleision Mucai (Menai Pride Mussel Pate)

• 3 ounces cooked and shelled mussels
• 1 ounce carrot
• 4 egg yolks
• 1 pinch mixed herbs
• 1 pinch crushed garlic
• seasoning, to taste
• 1 ounce celery
• 1 ounce breadcrumbs
• 2 ounces herring roe
• 1 pinch dill weed
• brandy
• double cream

1. Finely mince mussels, vegetables and herring roe.
2. Add herbs, seasoning and breadcrumbs.
3. Blend well with egg yolks, brandy and cream.
4. Cook for 1/2 hour at 350F in a Sainmarie.
5. Serve with toast fingers.

mussels, carrot, egg yolks, mixed herbs, garlic, seasoning, celery, breadcrumbs, herring roe, dill weed, brandy, cream

Taken from www.food.com/recipe/pate-cregyn-gleision-mucai-menai-pride-mussel-pate-14869 (may not work)