Smoked Mussel Spread Food

SMOKED MUSSEL ROLL

Steps:

• Prepare a sheet pan by lining it with aluminum foil, shiny side up, and coating it with a light film of nonstick spray.
• Mix cream cheese, mayonnaise, Worcestershire, onion, Tabasco and celery salt. Spread mixture onto pan to form a rectangle about 8 1/2 by 11 inches. Sprinkle with chopped mussels. Wrap with plastic film and refrigerate overnight.
• The next day, remove the plastic, gently lift one long side of the cheese from the foil and roll into a log. Neaten the ends with a butter knife dipped in warm water. Sprinkle with chopped celery leaves. Serve with crackers, endive or celery.

SMOKED MUSSEL SPREAD

Steps:

• In bowl, mash cream cheese with fork.
• Add whipping cream, lemon juice, horseradish, salt and pepper; mash with fork until well combined.
• Add mussels and their liquid; mash with fork to combine.
• Serve with crackers or toasted baguettes.

PASTA WITH SMOKED MUSSELS AND CAPERS

Steps:

• Bring large pot of water to a boil and boil pasta. Meanwhile prepare the ingredients: Coarsely chopping the mussels, sardines, capers and parsley and adding them to the bottom of a mixing bowl. Add lemon juice and olive oil and season to taste with salt and crushed red pepper.
• When pasta is done, drain and shake dry and add to the bowl; toss with scallions, reserving some for garnish. Serve warm.
• Refresh leftovers with vinaigrette.

SMOKED OYSTERS SPREAD

Steps:

• Place all the ingredients in the bowl of a food processor or blender and blend until smooth.
• Chill for at least two hours or overnight if possible.
• Serve on your favorite cracker.

PASTA WITH SMOKED MUSSELS AND TOMATOES

Steps:

• Bring a large pot of salted water to a boil. Add the linguine and cook until al dente, about 10 minutes. Drain.
• Meanwhile, heat 1/4 cup of olive oil in a medium skillet over medium heat. Add the garlic and saute for 2 minutes; do not let it brown. Add the tomatoes and cook just until heated through, about 4 minutes. Remove from heat and stir in the mussels, parsley, basil, salt and pepper.
• Place the linguine in a large bowl and toss with the mussel mixture and the remaining 2 teaspoons of olive oil. Divide among 4 plates and serve immediately.

SMOKED MUSSEL SOUP

Steps:

• In a large saucepan, mix the chicken soup, mussel paste, tomato, milk and water and bring to a boil over medium heat. Remove from the heat.
• Combine the dry herbs, flour and cream. Add to the soup mixture and stir over low heat until hot, but not boiling.
• Remove from heat and add the sherry and sugar. Season to taste with salt and pepper.
• Serve in bowls with slices of crusty bread.

SMOKED VENISON SPREAD

Steps:

• Combine all ingredients and chill 8 hours or overnight.
• Serve on Melba toast.

SMOKED OYSTER SPREAD

Steps:

• In a medium bowl, mash oysters with a fork. Mix in cream cheese, Worcestershire sauce, and lemon pepper.