Categories: Seafood, British 
      Yield: 4 servings 
  
      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 bainmarie in the oven. Cook and serve with toast 
  fingers. Glantraeth Restaurant Bodorgan, Anglesey.