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Try our great new recipe
A special menu dish highlighting the quality of Scottish rope-grown mussels and other seafood found around our shores has been specially created by the Mussel Inn restaurant in Glasgow and Edinburgh to celebrate Scottish Food and Drink Fortnight.
Matt Johansson of the Mussel Inn devised the Mini Seafood Platter dish so as to showcase the vast array of quality seafood that Scotland has to offer.
Using rope-grown mussels supplied by farms belonging to the Scottish Shellfish Marketing Group (SSMG), the Mini Seafood Platter also features coley, seabass, prawns and scallops, which are cooked in an intricate recipe that includes crème fraiche, white wine and tarragon.
Matt Johannson said: "Scotland offers some of the best seafood in the world and we therefore thought it would be entirely appropriate to create this new recipe for Scottish Food and Drink Fortnight."
Stephen Cameron, the managing director of SSMG, said: "Mussels are fantastic quality at this time of year and taste superb, so we are delighted that Matt has come up with this exciting new dish that highlights the very best of Scottish seafood.
"We are enjoying a boom in sales at the moment because consumers are increasingly recognising the versatility of mussels in the kitchen. They are easy to cook and are also very healthy to eat being low in calories and fat."
The Mini Seafood Platter will be on the lunch menu (£9.95 including a glass of wine) of the Mussel Inn in Glasgow (Hope Street) and Edinburgh (Rose Street) over Scottish Food and Drink Fortnight (3 to 18 September). The recipe can be viewed on the SSMG website, www.scottishshellfish.co.uk
Mini Seafood Platter
In a rich Shellfish sauce, topped with crème fraiche
Serves 4
Olive oil
150ml dry white wine
2 Seabass fillets, cut in half
160g cubed coley fillet
400g mussels, scrubbed and beards removed
4 king scallops
12 queen scallops in the shell
12 tiger prawns peeled and deveined
300ml fish stock
Half a lemon, cut into four
Crème fraiche
Salt and freshly ground pepper
Shellfish sauce
60 g butter
350ml cooking juices from shellfish, such as mussels, clams and prawn shells
30g Shallots, finely diced
2 garlic cloves, pressed
150ml dry white wine
50g tomato puree
250ml double cream
5g chopped tarragon
1 pinch saffron threads
Salt and freshly ground pepper
In a sauce pan, melt the butter over a low heat. Add the shallots and garlic and sweat for 1 to 2 minutes until soft. Pour in the wine and reduce by half, then pour in the shellfish juices. Bring up to the boil, then lower the heat and cook gently, reducing the stock by two thirds. Add the tomato puree, double cream, chopped tarragon and saffron threads. Let the sauce bubble away gently for 10 minutes or until the sauce will lightly cover the back of a spoon. Then strain through a sieve and season to taste. Set the sauce aside ready for the next stage.
On a large baking tray place the four half seabass fillets, skin side up drizzle with some olive oil and season. Put them under the grill for 2 to 3 minutes. In the mean time place a large sauce pan on a high heat. Add the dry white wine and bring it to the boil, then add the mussels and fish stock and cover, continue to boil. After a couple of minutes, when the mussels start to open, add the tiger prawns, cubed coley fillets and the shellfish sauce. Remove the seabass fillets from the grill (they should have started to lightly colour) and set aside. Again bring to the boil and simmer for 3 to 4 minutes or until the sauce is smooth and glossy. In a large frying pan heat some olive oil and sear your king scallops each side for 1 minute. Then add them and the queen scallops to your baking tray with your seabass, place under the grill for a further 3 to 4 minutes. The queen scallops should turn opaque and your seabass skin should be crisp. Ladle the mussels, prawns, coley and sauce evenly between 4 warm bowls. Then arrange 3 Queen scallops, 1 king scallop and 1 half seabass on top of each bowl. Finish with a spoonful of crème fraiche and a lemon wedge.
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