Highland mussels - juicy whisky creamy
I tasted my first mussel at the age of eight. I remember looking at the pile of shells and thinking, I'm never going to eat those, but my mum said, 'Don't look at them, darling, just eat them,' so I did. Once I figured out how to use an empty shell as pincers to grab the meat from the other shells, I went through the whole bowl in no time flat. Mussels are one of the most sustainable types of seafood. They can be cultivated on a large or small scale, they clean the water around them, take literally 4 minutes to cook and are nutritious and wonderful to eat … I can't think of any negatives! What are you waiting for?
Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Haddock | 100g cooked | 112 |
| Butter | 1 tbsp (14g) | 102 |
| Shrimp | 100g cooked | 99 |
| Sourdough | 1 slice (36g) | 93 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Celery | 1 stalk (40g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Whisky | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 kg mussels, from
- , ask your fishmonger
- 1 large leek
- 1 stick celery
- olive oil
- 2 small knobs butter
- 250 g undyed smoked haddock, from
- , ask your fishmonger, skin off and pin-boned
- 6 shots whisky, 25ml each
- 200 ml single cream
- 1 small bunch flat-leaf parsley
- extra virgin olive oil, to serve
- 6 hunks sourdough bread, to serve