Miavaig Mussels-The Best Mussels You’ve Never Heard Of!
This week has seen yet more awards given out now that the season is fully in swing, huge congratulations to all those who received AA rosettes this week, many of whom we are proud to call customers and friends.
This week, we have dedicated the blog to a rather special, if humble ingredient-the mussel. Perfectly in season right now, cheap and so quick to cook, there really is no reason not to be using them right now.
And, if you’re going to use them, you might as well use the best and so without further ado, may we introduce you to…
A family business started back in 1999 after years of successfully supplying locals, the mussels here come from the sea lochs surrounding the Outer Hebrides in Scotland. They are certified Grade A water, which means that unlike many other suppliers, they never have to departure. This means a far superior product for you and your menu!
They are harvested, packed and dispatched on the same day, so the day they are sent is the day they come off the rope, an incredibly environmentally friendly and sustainable way to farm.
There are literally dozens of ways these amazing glistening beauties…
There are literally dozens of ways these amazing glistening beauties can be used, we’ve gone for a classic recipe below but feel free to let us know about your dishes on social media, where we will be all too glad to repost to across all of our platforms, just tag us and we’ll do the rest.
These mussels are bang in season and ready to go, give the office a call and speak to one of the friendliest teams in seafood, you really won’t be disappointed.
A true seafood classic, this is probably the best and most famous way to enjoy the clean, mineral taste of fresh mussels, allow 500g ish per serving, as well as plenty of fresh, crusty bread
- 2kg mussels, cleaned and debearded
- 1 diced onion
- A handful of thyme
- 3 cloves crushed garlic
- 300ml white wine
- 300ml double cream
- A handful of chopped parsley
- 100ml fish stock
Make sure the mussels are clean, and more importantly, intact before you start cooking. Throw away any that are cracked or broken, it simply isn’t worth the risk!
Sweat the onions and garlic until soft before adding the thyme and cooking for another few minutes.
Add the fish stock and wine and bring to the boil, then add the mussels and put the lid on the pan, steam for 5 minutes or so.
Add the cream, cook for another 90 seconds, then throw in the chopped parsley. Serve straight away, with lemon wedges and loads of crusty fresh bread for dunking.