Mussels and avocado spread (Paté de mejillones y aguacate)

1 can of pickled mussels (or 10 - 12 boiled mussels with a bay leaf) 
1 large avocado
A few drops of lemon
¼ sweet onion or fresh chives
2 tablespoon of thick mayonnaise
1 teaspoon of white wine



Drain the mussels well.
Peel the avocado and remove the bone.

Put in the glass of the mixer mussels, chopped avocado, few drops of lemon (important to avoid mixture oxidation), the chopped onion and mayonnaise and the white wine.

Putting the cool spread in a bowl. Cover it with plastic wrap, making sure the plastic touches the entire surface of the pate, to prevent it from rusting.