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Highland mussels - juicy whisky creamy
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Total Time: 35 minutes
Elevate classic moules marinière with a touch of smooth Scotch whisky for a delightfully tasty twist.
Ingredients:
2 kg mussels from sustainable sources, ask your fishmonger
1 large leek
1stickcelery
olive oil
2small knobsbutter
250 g undyed smoked haddock from sustainable sources, ask your fishmonger, skin off and pin-boned
6shots whisky 25ml each
200 ml single cream
1small bunchflat-leaf parsley
extra virgin olive oilto serve
6hunks sourdough breadto serve
Instructions:
Clean the mussels by washing and debearding them, discarding any that won't close. Trim and finely slice the leek and celery, reserving delicate yellow leaves for garnish. In a wide, deep pot over medium heat, cook leek and celery in olive oil and butter for 10 minutes until softened. Add smoked haddock and whisky, flambe if desired. Stir in mussels and single cream, cooking for 4 to 5 minutes or until mussels open. Discard any unopened mussels. Transfer mussels to a serving platter. Allow cooking liquid to thicken to desired consistency. Add chopped parsley, adjust seasoning, then pour over mussels. Garnish with celery leaves, olive oil, and serve with bread.