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Sift flour, sugar and soda into a medium bowl. Make a well in the centre of the dry ingredients and add combined milk, egg, lemon juice and butter. Whisk to form a smooth batter. Grease the base of a frying pan with extra butter. When the butter bubbles, drop 1 tablespoons of mixture into pan at least 2cm apart. When air-bubbles form on top of blinis, turn and cook until well browned. Remove and keep warm. Repeat for remaining mixture to make 18. Spread each of the blinis with the Philly*, top with a smoked mussel and garnish with fresh herbs.
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Smoked mussels — appetizer, pasta, rice, charcuterie boards
Cloche + smoker — dramatic cocktail and dessert smoking
Adjustable stand — hold cookbook or tablet at eye level while cooking
Wood-smoked Spanish paprika — chorizo, paella, rubs
Cold-smoked over alderwood — instant smoke depth to any dish