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 half hour at 180ºC in a Sainmarie in the oven. Cook and serve with toast fingers. Glantraeth Restaurant Bodorgan, Anglesey.