Smoked Mussel Roll
Published April 30, 2005
- Total Time
- 15 minutes, plus overnight refrigeration
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Ingredients
Nonstick oil spray
16 ounces cream cheese, softened
3 tablespoons mayonnaise
1 teaspoon Worcestershire sauce
1 tablespoon grated onion
Tabasco to taste
1 ½ teaspoons Coastal Goods celery salt (available from specialty-food stores and at www.coastalgoods.com)
6 ounces smoked mussels, coarsely chopped
2 tablespoons chopped celery leaves
Crackers, Belgian endive leaves or celery for serving
Nutritional analysis per serving (12 servings as an hors d'oeuvre)
5 grams carbs; 44 milligrams cholesterol; 192 calories; 5 grams monosaturated fat; 3 grams polyunsaturated fat; 8 grams saturated fat; 18 grams fat; 218 milligrams sodium; 4 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Prepare a sheet pan by lining it with aluminum foil, shiny side up, and coating it with a light film of nonstick spray.
- Step 2
Mix cream cheese, mayonnaise, Worcestershire, onion, Tabasco and celery salt. Spread mixture onto pan to form a rectangle about 8 ½ by 11 inches. Sprinkle with chopped mussels. Wrap with plastic film and refrigerate overnight.
- Step 3
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.
Private Notes