Toast Seafood Week with G&T mussels

SCOTTISH Shellfish is celebrating the start of Seafood Week with a specially developed recipe featuring Scottish gin and tonic.
Created by Scottish food blogger Claire Jessiman, the recipe is a tribute to the current popularity of Scottish gin, which is produced in small craft distilleries across the country.
Many of these gins are infused with subtle botanical flavours to deliver a unique taste. There are also small-scale producers of tonic water in Scotland.
‘Scottish artisanal gin is undergoing a huge revival at the moment and in this recipe I’ve teamed my favourite shellfish with my favourite drink – gin and tonic – and the result is simply delicious,’ said Jessiman.
‘I just love Scottish mussels and with their plump and sweet tasting flesh they are one of the best and most affordable types of Scottish seafood around.’
Stephen Cameron, managing director of Scottish Shellfish, said: ‘We are delighted that Claire has produced this innovative recipe that highlights the very best of Scotland’s food and drink larder.
‘Mussels are so versatile in the kitchen and easy to cook. They are also sustainably cultivated and healthy to eat, which makes them a great choice for all kinds of eating occasions.’
Seafood Week runs from October 7-14 and celebrates the quality and diversity of fish and shellfish on offer in the UK.
Moules Écosse – Scottish Gin and Tonic Mussels
Serves two as a main course or four as a starter
25g salted butter
1/2 onion, very finely chopped
1 large garlic clove, crushed
150ml Scottish tonic water
50ml Scottish gin
1.5 kg Scottish mussels
4 Tbsp double cream
1 bunch parsley, chopped
Salt and pepper
Wash the mussels under cold running water and pull out any beards. If any are open, give them a tap to see if they will close shut. Discard those that don’t close, along with any that are cracked or damaged.
Melt the butter in a large heavy based pan. (Make sure it’s one with a well-fitting lid).
Gently fry the chopped onion and crushed garlic until soft.
Pour in the gin and tonic and when it comes to the boil add the mussels.
Cover with the lid and simmer for four or five minutes, occasionally shaking the pan, until all of the mussels are opened.
Add the cream and parsley and season with freshly ground salt and pepper.
Serve with plenty of crusty bread to soak up all the gin and tonic infused mussel juices.