Main Ingredients:

300 grams freshly cooked mussels

l00 grams pine nuts

25 grams garlic

olive oil

Cooking Preparation of the Recipe:

Proceed as follows:

Chop the garlic and the pine nuts briefly in the food processor. Heat some extra virgin olive oil in a pan and add the coarse pine nut - garlic mixture.

Roast the mixture until it just begins to aquire a golden brown colour (usually 2-3 minutes) and let it cool.

Purée the cooked mussels and the roasted pine nut-garlic mixture in the food processor. If possible, use freshly prepared mussels which have been cooked together with white wine, fennel, celery, leeks and carrots.

The pine nut-garlic-mussel purée can be served as it is, on toast or crackers, or (our preference because of the eggs!) as an omelette filling. In the latter case, a glass (or two) of dry cider is a perfect accompaniment.

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