Mussel mousse

INGREDIENTS: Angulas Aguinaga mussels in tomato sauce, butter, onion, white wine, cream.

METHOD: melt the butter in a pan over medium heat, add the onion, white wine and mussels in tomato sauce. Sauté.

Remove from the heat and leave to cool. Mix to a compact mass in a blender.

TO SERVE: spread the mousse on toast.