Smoked Mussel Pâté & Riesling
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 of Tasmania).
Enjoy as a snack or add it to your next cold seafood platter. A great match with Moores Hill Riesling.
- 140g Norfolk Bay smoked mussels (available from supermarkets)
- 60 grams sour cream
- 60 grams ricotta
- juice of 1/2 lemon
- 1/2 teaspoon cayenne pepper
- Tasman sea salt, freshly ground black pepper to taste
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.