Mussels

Mussels are for some and not for others. Some people find the texture of them off-putting, but after they’ve been steaming away in a creamy, buttery sauce they soon start to get super delicious. The best part of a mussel dish always seems to be the same: that last bit of creamy sauce in the bottom of the bowl that gets soaked up with some warm crusty bread. The salty sea-ness from the mussels combined with your sauce always creates the perfect combination.

Our mussels are rope grown, as we find that they tend to be a lot less gritty than shore picked mussels. Rope-growing mussels is a technique used by many mussel farmers in Scotland. In late spring, when mussels begin to spawn as the sea temperatures rise, the farmers drop old rope into the water, which is kept afloat by buoys. The larvae then naturally settle onto the rope surface and grow. It normally takes one to two years for them reach maturity.