500 g of Cameroon mussel meat
1 can of cream of milk
4 white gelatin leaves
2 cups of water
2 tablespoons of English Worcestershire sauce
1 tablespoon of mustard
to taste, salt and pepper
1/2 cup of dry port wine
1 cup of assorted pickles
parsley picado for garnish
1/2 cup of mayonnaise
2 cooked eggs (for garnish)
lettuce leaves (for garnish)
500 g of Cameroon mussel meat
1 can of cream of milk
4 white gelatin leaves
2 cups of water
2 tablespoons of English Worcestershire sauce
1 tablespoon of mustard
to taste, salt and pepper
1/2 cup of dry port wine
1 cup of assorted pickles
parsley picado for garnish
1/2 cup of mayonnaise
2 cooked eggs (for garnish)
lettuce leaves (for garnish)
Soak the gelatin leaves in 1/2 cup of cold water for about 5 minutes, then dissolve it in boiling water
Add the cooked and finely chopped Cameroon mussel meat, and mix well
Season with English Worcestershire sauce, mustard, salt, pepper, and dry port wine
Add the mayonnaise and mix well
Refrigerate until firm, then add the creme de leite gelato (or whipped cream) without the whey (sour cream)
Add chopped parsley and pickles, and mix well
Pour into a mold or individual molds and refrigerate until set
To serve, unmold onto lettuce leaves, garnish with egg slices, and enjoy!
