Smoked Mussel Paté
Keep a jar of this moreish savoury spread in the fridge, ready for unexpected guests. Here it’s served in endive leaves but it’s also excellent on sourdough or crackers.
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 or Witloof
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 paté into endive leaves and garnish with the remaining capers and chives. Roughly chop the remaining mussels and scatter over the top