Smoked Mussel Pâté & Riesling

Mussel Pate
Recipe Date: October 25, 2018
Prep Time: 10 Minutes
Difficulty: Easy
Measurements: Metric

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.