Method

Remove any beards from the mussels and set aside a couple to garnish. Roughly chop the rest of the mussels then place in a food processor with cream cheese, garlic, sriracha, lemon zest and juice, and blitz until smooth. Stir in half the capers and chives, and chill until required.

Place spoonfuls of patE into endive leaves and garnish with the remaining capers and chives. Roughly chop the remaining mussels and scatter over the top.

Ingredients

250g Smoked mussels

100g Cream cheese

1 Clove garlic

1/2 tsp Sriracha

Grated zest and juice 1 lemon

2 Tbsp Capers, roughly chopped

2 Tbsp finely chopped chives

1 Endive