Cucumber Boats with Cream Cheese and Smoked Mussels

Smoked mussels make perfect appetizers to pair with a before-dinner drink. They’re very
quick and easy to prepare. You can get them ready and store them in the refrigerator
under plastic wrap until your guests to arrive.

I have chosen a creamy, organic, fresh cream cheese from Castello, as it is easily piped on
to the cucumber boats.

You can also make your own cream cheese—it’s very simple to do. You’ll find my recipe
for cream cheese on page 60.

Cucumber Boats with Cream Cheese and Smoked Mussels
• 1 cucumber, preferably hothouse
• 1 tub of organic cream cheese (or homemade cream cheese)
• 1 can of smoked mussels
• parsley for garnish

Cut the cucumber in half length-wise. Scrape out the seeds with a spoon. Cut the
cucumber into inch- or inch-and-a-half-long pieces. Take a small slice off the rounded
side on the back of the cucumber piece to make it stable on a platter.

Place the cream cheese in a bowl and whip it with an electric beater until soft and airy. Fill
a piping bag fitted with a wide tip. Pipe a rosette of cheese into the hollow side of the
cucumber piece.

If you don’t have a piping bag, make small eggs of cheese by using a teaspoon dipped in
warm water. Leave the mussels to drain in a sieve, and then place one atop each cucumber
boat. Garnish with a small sprig of parsley.

Article Source: Low Carb High Fat Barbecue by Birgitta Hoglund