Published: 27 September 2018

The best MSC certified Shetland rope grown mussels are back on the menu.

Sourced from the pure waters of Basta Voe, in Yell ‘Shetland Select’ mussels are considered, by those ‘in the know’, to be the very best rope grown muscles available anywhere in the country.  Like many other world-renowned food products, both provenance and seasonality are an important part of what makes Shetland Select mussels so extraordinary.

Yell is a wonderful, idyllic and unspoilt island to the north of the Shetland mainland that is home to some of the best beaches in Shetland and outstanding wildlife. Known as the “Otter Capital of Britain” the long summer days not only make spotting otters more likely than anywhere else in the UK, it fuels the growth of the pure clean algae and plankton that mussels feed upon.

New Season Shetland Select mussels are only harvested once they have reached their peak of condition and flavour and that time of year has arrived.

Here is how we like to prepare them:

Shetland Select Mussels with Oatmeal Stout

This is a super easy dish to prepare. The smokiness of the bacon and maltiness stout complements but doesn’t mask the sweetness of the mussels.

Preparation time: 5 mins Cooking time: 15 mins Serves: 2

Ingredients

  • 1 shallot 
  • 2 cloves of garlic 
  • 2 rashers of smoked bacon 
  • ½ a bunch of fresh flat-leaf parsley 
  • ½ a bunch of fresh thyme 
  • 1 knob of unsalted butter 
  • 1 fresh bay leaf 
  • 1 kg of Shetland Select mussels
  • 250 ml Lerwick Brewery’s Tushkar Oatmeal Stout
  • 50 ml double cream

Method

Peel and finely chop the shallot and garlic. Finely chop the bacon. Pick and finely chop the parsley and thyme. In a deep pan, melt the butter and sweat the shallot, garlic and bacon for 4- 5 minutes. Add half the herbs, the bay leaf, and a pinch of sea salt and a twist of black pepper. Add the mussels and then the stout and bring to a low boil, lower the heat, cover and steam for 3 to 5 minutes, or until the mussels have opened (discard any unopened ones). Stir in the cream and remaining herbs, adjust the seasoning and serve with fresh bread.