Pip Pedley is one of our onboard chefs for this season and she has provided us with her favourite mussel recipe!
Here is a deeeeelicious recipe for mussels, sourced from Inverlussa Mussels on Loch Spelve on Mull of course!
Bacon & mussel chowder with kale (serves 3-4)
500g mussels, well scrubbed & beards pulled off
2 tablespoons rapeseed oil
150g smoked streaky bacon or pancetta lardons
1 large fennel bulb, outer tough layer removed & thinly sliced
1 leek, washed & sliced thinly in rings
100ml dry white wine (and a wee glass for yourself)
150g Kale, thick stalks removed, washed & shredded (Savoy cabbage will substitute nicely)
Salt & pepper
Check through the mussels. Tap them sharply on your work surface. Discard any that do not open or have been damaged. Heat the oil in a good-sized sauce pan. Fry the bacon on a medium/high heat till golden and crispy. Add the fennel and leek. Give this a good old stir and fry for a further 8-10 mins.
Chuck in the mussels and the wine, roughly 400ml hot water and a generous sprinkle of salt and a good pinch of pepper. Scatter the kale on top of the mussels. The idea is that it steams rather than boils so it wants to sit above the mussels. Turn up the heat to high, put the lid on and cook for about 5 mins. Have a check to see if all the mussels have opened – give the pan a controlled shake from side to side with the lid on (you don’t want mussel broth all over you!). Discard any that haven’t opened.
Have a taste and add a bit more salt & pepper if necessary. A nice bit of chopped parsley wouldn’t go amiss here. Ladle out into deep bowls and serve with a good hunk of crusty bread. Sit back and enjoy a little moment…
Chris, our skipper, was very focused on our wish to see the Monachs, St Kilda and the Shiants, along with our focus on watching wildlife. Sam, (our wildlife guide) was fantastic at spotting cetaceans and Chris was happy to divert and wait so we could see them. We had outstanding luck and were privileged to see dolphins repeatedly making fish bait balls, which attracted gannets, gulls, skuas and petrels. This went on for about 2 hours. I have to further congratulate Chris for his sensitivity in never approaching wild animals too closely; he always kept a distance which allowed us to see their natural behaviour. We ended the cruise with a day hopping from one eagle’s nest to the next, again we had great views but respect was given to the animals. Craig (Bosun) gives superb customer service. Always there to help, always with an eye on safety and our comfort. He was unflappable! Stevy (Cook) consistently produced really nice meals. If I have dairy products I feel ill, Stevy did not put a foot wrong, he always had an alternative I could eat, I was never ill, this is above and beyond the service I have received in expensive hotels! A fantastic holiday, with a superb crew! It could not have been bettered!
Nick Skilbeck: 2 June 2018Private Charter 10 Nights