You know when you eat out at a restaurant and one course is so good it almost causes you to stop breathing? My Scotsman and I recently enjoyed an overnight stay at a hotel in the highlands, where he ordered Scottish mussels in a white wine and cream sauce.
We loved it so much that once we were home we couldn’t stop talking about it and decided to have a go at cooking mussels ourselves.
Yesterday we bought a wee bag of mussels that had been grown in Loch Roag in the Outer Hebrides. JP lifted a recipe from the Internet for a white wine sauce and went for it.
Scottish mussels are a treat not to be missed. Wild mussels are in season between September and March and are at their best in February. Whether you are making them yourself or out at a restaurant (have a read through The List’s Eating and Drinking Guide for recommendations), Scottish mussels just feel like an extravagance. Yum.
To learn more about Scottish mussels, visit Eat Scotland.