200 grams smoked mussels
150 grams cream cheese at room temperature
2 tablespoons thick plain yoghurt
1 clove garlic, crushed
1 tablespoon Worcestershire sauce
2 drops Tabasco sauce
2 teaspoons lemon juice
2 tablespoons finely chopped flat-leaf parsley
sea salt and freshly ground pepper
Divide the mussels in half. Roughly chop one half and place in a food processor along with all the remaining ingredients, except the parsley.
Season and process the mixture until well chopped and creamy. Tip into a bowl.
Set 2 mussels aside for garnish. Finely chop the remaining mussels and stir into the paté along with the parsley. Transfer to a serving bowl.
Thinly slice the 2 mussels and place on top, along with a sprig of parsley.
Serve at room temperature with crostini and vegetable crudités. Makes about 1½ cups