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.