Legend has it that you should only eat oysters when there’s an ‘r’ in the month. Indeed, some say this applies to all shellfish. But we don’t want you to miss out on the produce from our pristine lochs and coastlines during the summer months. That plate of fruit de mer and a chilled glass of white are just right for a leisurely al fresco summer lunch. We’ve got good news for you…
What’s the truth behind the legend?
Although for a time all shellfish were regarded with wariness, this legend was originally only about oysters. Oysters used to be shipped in by rail in wooden barrels filled with ice. In the heat of the summer the ice melted, and long before they got to their destination the oysters were spoiled. By gradual association, all shellfish became tarred with the same brush.
Eat our shellfish with impunity
The good news is that, in these days of modern refrigeration and chilled storage, you can happily dismiss this adage as pure folklore. And we should know. At Scottish Shellfish we’re the UK’s premier producer of finest quality shellfish. Our farmers take real care and pride in the shellfish they cultivate, and our mussel farms are independently certified by the Marine Stewardship Council. You’ll find our produce in supermarkets and restaurants across the country.
Not only can you eat our mussels, crab, oysters and langoustines with impunity, by purchasing our products you’re doing your bit for the environment. The carbon footprint of our mussels is 19 times less than that of beef! Did you know that eating mussels is ‘better for the planet than being vegan’? Find out more here.
From sea to plate
Gone are the days of thinking a whole chicken, a rump steak or a salmon fillet start life pre-packaged in a supermarket. These days people are much more concerned about environmental responsibility and sustainability, and they want to know the provenance of the produce they buy. We’re entirely confident about the quality of our shellfish. And we’re entirely transparent about our whole process of cultivation and farming. We find that children in particular are fascinated by the journey from sea to plate. We’ve got the entire journey laid out for you in graphics. Check it out here.
Put another shrimp on the barby
Now summer is well and truly here, barbeque season is upon us. And we’ve got lots of great recipes for a quick, delicious healthy meal whether you choose oyster or crab, langoustines or mussels.
If you’re going to fire up that barbecue, what about grilled oysters with butter? Or you can make up your own skewers with different shellfish interspersed with fresh vegetables. We’ve got a great recipe for langoustines with a roast garlic and lemon butter. Or sticking with the oyster theme try smoky grilled oysters.
What’s your tipple?
Why not enhance your al fresco shellfish dining with a carefully selected tipple? Wine (both white and rose) is probably the drink most of us associate with fish and shellfish. But you might be surprised to know that champagne, gin and even stout can work well, depending on your recipe. Gin and tonic mussels anyone? Be adventurous.
Here in the UK, we can’t always count on the weather, so you might not be able to use your barbeque as much as you’d like, even if it is summer. But there are heaps of other recipes you can try if the weather drives you indoors. For a special occasion, what about lobster risotto or monkfish with mussels, leeks and courgettes? And if the rain’s beating down outside, there’s nothing better than a bowl of hearty mussel soup …
Rain or shine, you can breathe a sigh of relief and eat shellfish freely, all year round.
Choosing the right alcoholic beverage to go with your dish can be quite difficult if you are not much of a connoisseur. Do you find yourself standing in the wine aisle, in the supermarket, staring blankly at the bottles? Then this simple guide is for you. Whether you are holding a dinner party, cooking for your other half or you just fancy a nice meal and a great wine or beer to go with it, then just follow this guide.
Dry White Wine with Moules Marinières
Rosé with Mussel Linguine in Tomato Sauce
Rosé is best with tomato-based or porky broths. These dishes won’t clash with a white wine, but they often work better with wines that have a little bit more body and some berry fruit (source)
Champagne with Thai Mussels
Winedin.com suggests either Champagne, White Bordeaux, Varricchio or American Gewürztraminer with spicy Thai mussels
Gin with Gin & Tonic Mussels
Claire Jessiman from Foodie Quine created this lovely dish for us and we think it is only right to appreciate a wonderful Scottish Gin as an accompanying drink with this gorgeous mussel dish
Champagne with Raw Oysters
The bubbles in Champagne help accent the mineral qualities of oysters, making the whole combination taste fresh and reminiscent of the sea (source)
Oyster Stout with Creamy Crunchy Oysters
Fiona Beckett suggests an oyster stout (which doesn’t actually contain oysters) which is designed to not be bitter and is smooth and velvety, the perfect match for oysters.
If you have any suggestions for recipes or have a great drink and shellfish match, let us know by clicking here.