How to cook
Squeeze and set aside two tablespoons of juice from the lemon and squeeze the rest over the mussels, which have been washed and placed in a pot. Add the squeezed lemon half to them and pour them with the champagne.
Put them on high heat with a lid and shake the pot a few times, until all the mussels open up - 2-3 minutes is usually enough.
Leave them to cool and remove the mussels, by removing the whiskers from the seaweed.
Put the tuna, drained of the liquid in the tin, into a blender.
Add the mayonnaise, cream cheese, lemon juice, mussels and black pepper.
Blend, until a smooth fish pate is obtained.
If it is very thick, you can add more mayonnaise, cream cheese or a spoonful of olive oil.
Serve the Tuna and Mussels Pate right away with toast or savory crackers.
Enjoy your meal!