A flavoursome seafood dip created by our friends at the Old Cable Station Accommodation in Stanley (a cosy place to stay on the North West Coast). A great match with Moores Hill Riesling.
Place mussels in a food processor and blitz.
Add sour cream, ricotta, lemon juice & cayenne pepper and pulse to mix thoroughly. Texture should be coarse but well blended.
Season to taste with Tasman sea salt & freshly ground black pepper.
Serve with potato chips, toasted bread or crackers and pour a glass of Moores Hill Riesling.