3 oz Cooked and shelled mussels

1 oz Celery

1 oz Carrot

1 oz Breadcrumbs

4 Egg yolks

2 oz Herring roe

Pinch mixed herbs Pinch dill weed Pinch crushed garlic Brandy & double cream to tst Seasoning 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 Sainmarie in the oven. Cook and serve with toast fingers. Glantraeth Restaurant Bodorgan, Anglesey.