Smoked Mussel Pâté
Photography by Manja Wachsmuth.

An easy, tasty pâté whose flavour relies on using mussels that have been smoked properly over wood.
INGREDIENTS
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
METHOD
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
latest issue:
Issue #102
Before we say goodbye to the the warmer weather, we're sneaking in one last bite of moreish nibbles inside the latest issue of dish. When it's time to retreat indoors, welcome the changing of the seasons with bountiful early autumn produce cooked to perfection. Our Dinner for Six Section will have you well prepared for all your family and friends by the time Easter rolls around with two stellar menus to choose from. And when the holidays are over, our snappy midweek meals will be waiting for you in our Food Fast section. You'll want to keep a glass handy, too, our top-rated Aussie Shirazes are the perfect accompaniment at dinnertime.