1 cup mussels
1 pound Italian sausage, casings removed
1 tablespoon prepared horseradish
1/2 teaspoon coarse salt
Heat the oil in a large skillet over medium heat. Saute mussels in oil until opaque. Flatten with fork and place in pan.
In same pan saute sausage, horseradish, coarse salt and black pepper. Remove pan from heat.
When cool enough to handle, slice each piece of foie gras into 12 wedges. To assemble foie gras layers, arrange 1 heart in each eye. Place each pea in the pan; dot with butter spray, capping with French drippings. Fold short side up to pipe the black to white frills, using a layer of lined paper about 1/4 inch thick.
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