They're back and in season - Scottish Mussels

Scottish West Coast Mussels – the tastiest in the world!

New season Scottish mussels

Whether or not you gather them yourself from rocky outcrops or buy them, mussels make a trully tasty dish, freshly cooked, there's nothing quite like a steaming plate of these popular dark blue, blackish, bivalve molluscs.

Interesting Mussel facts:-

Mussels have been cultivated for almost 800 years in Europe, and have been used as a food source for more then 20,000 years. In fact, prehistoric settlements in Scotland can often be identified by the large mounds of mussel shells found nearby.

The Blue Mussel (Mytilus Edulis) is the most common mussel found in Scotland and throughout the British Isles.

Mussels are sedentary and fix themselves to substrata such as rocks by byssal threads or “beards”. These chitinous threads are produced as a liquid which then sets in the seawater.

The mussel’s main predators is the The dog whelk that bores a hole through the shell and sucks out the soft parts. But the mussel does sometimes get revenge, by attaching a byssal thread onto the dog whelk’s shell thus trapping it. The whelk then starves to death imprisoned on the dead mussel shell.

Mussel vary in size from season to season. They are at their largest and fleshiest in October and smallest in March.
Mussels feed entirely on plankton. To do this they can filter up to 65 litres of water a day.

Nutritious and low in sodium and saturated fat, mussels provide a readily absorbed source of B & C vitamins, amino acids, Omega 3 fatty acids, and vital minerals including iron, manganese, phosphorus, potassium, selenium and zinc.

More protein than beef stock, ounce for ounce mussel meat contains less fat, many more mineral nutrients and a quarter of the calories.

Classic Moules Marinière - Aspall Cyder, Leek & Pancetta - Chorizo & Lemon

Available at a Stuart Inn near you! - Book a table here

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