Highland mussels - juicy whisky creamy

one pot mussels

Serves 6

  • 2 kg mussels, from sustainable sources, ask your fishmonger

  • 1 large leek

  • 1 stick celery

  • olive oil

  • 2 small knobs butter

  • 250 g undyed smoked haddock, from sustainable sources, ask your fishmonger, skin off and pin-boned

  • 6 shots whisky, 25ml each

  • 200 ml single cream

  • 1 small bunch flat-leaf parsley

  • extra virgin olive oil, to serve

  • 6 hunks sourdough bread, to serve

Quickly wash and debeard all the mussels (pull off any bits that look like wire wool), discarding any that won't close (your fishmonger will do this for you if you ask in advance). Trim, wash, then finely slice the leek and the stick of celery, reserving any of the delicate yellow leaves for sprinkling over later. Put a really wide, deep pot on a medium heat and add a lug of olive oil and a knob of butter, along with the sliced leek and celery. Cook and stir for 10 minutes, or until the vegetables have softened, then flake in the smoked haddock and pour in the whisky – feel free to light it with a match to burn off the alcohol if you want. I think this adds to the flavour, but don't set yourself on fire.



Next, add the mussels and single cream. Stir and shake the pan, put the lid on and cook for 4 to 5 minutes, or literally just until the mussels have all popped open – discard any that haven't. Use a slotted spoon to move them to a large serving platter or bowl. Leave the pan of cooking liquor on the heat and let it bubble away until it thickens to a consistency you're happy with. While that's happening, roughly chop the parsley, then add it to the pot and shake it about. Have a quick taste of the sauce, correct the seasoning if it needs it, and pour all over the mussels. Scatter over any celery leaves, drizzle with extra virgin olive oil and serve straight away with fresh or toasted hunks of bread for a beautiful hearty lunch or dinner.

Nutritional Information

Highland mussels - juicy whisky creamy

Beautiful one-pot mussels

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My twist on the classic moules marinière is good-old Scotch whisky – bloomin' delicious
Serves 6
35m
Super easy
Method

I tasted my first mussel at the age of eight. I remember looking at the pile of shells and thinking, I'm never going to eat those, but my mum said, 'Don't look at them, darling, just eat them,' so I did. Once I figured out how to use an empty shell as pincers to grab the meat from the other shells, I went through the whole bowl in no time flat. Mussels are one of the most sustainable types of seafood. They can be cultivated on a large or small scale, they clean the water around them, take literally 4 minutes to cook and are nutritious and wonderful to eat … I can't think of any negatives! What are you waiting for?

Quickly wash and debeard all the mussels (pull off any bits that look like wire wool), discarding any that won't close (your fishmonger will do this for you if you ask in advance). Trim, wash, then finely slice the leek and the stick of celery, reserving any of the delicate yellow leaves for sprinkling over later. Put a really wide, deep pot on a medium heat and add a lug of olive oil and a knob of butter, along with the sliced leek and celery. Cook and stir for 10 minutes, or until the vegetables have softened, then flake in the smoked haddock and pour in the whisky – feel free to light it with a match to burn off the alcohol if you want. I think this adds to the flavour, but don't set yourself on fire.

Next, add the mussels and single cream. Stir and shake the pan, put the lid on and cook for 4 to 5 minutes, or literally just until the mussels have all popped open – discard any that haven't. Use a slotted spoon to move them to a large serving platter or bowl. Leave the pan of cooking liquor on the heat and let it bubble away until it thickens to a consistency you're happy with. While that's happening, roughly chop the parsley, then add it to the pot and shake it about. Have a quick taste of the sauce, correct the seasoning if it needs it, and pour all over the mussels. Scatter over any celery leaves, drizzle with extra virgin olive oil and serve straight away with fresh or toasted hunks of bread for a beautiful hearty lunch or dinner.

Nutritional Information Amount per serving:
  • Calories 604 30%
  • Carbs 30.6g 13%
  • Sugar 1g 1%
  • Fat 23g 33%
  • Saturates 9.6g 48%
  • Protein 53.3g 118%
Of an adult's reference intake

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BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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