Mussels by Tim Spooner, Head Chef at The Store

The Store, which is based at Foveran on the outskirts of Aberdeen, has been passed down through four generations and is upheld by decades of hands-on farming experience and a strong vision of providing natural, good quality local produce to their customers. They house an on-site butchery, farm shop and deli, kitchen, restaurant, coffee shop and Farmer’s Grill.

The Store will be hosting a ‘Beef & Beer Festival’ on Saturday 15th (3pm till 11pm) and Sunday 16th July (11am till 5pm). On the Saturday, there will be a great range of beer, cider, gin, rum and prosecco, along with the famous Farmer’s Grill BBQ and live music. On the Sunday, there will be farm activities for children to enjoy, food vendors and a mini farmer’s market. Tickets are available for £5pp.

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Ingredients: Serves 2 as a main course

1kg mussels

2 tbsp. olive oil

Large knob of butter

1 leek, finely chopped

75g smoked pancetta

1 garlic clove, chopped

6 large scallops

100ml cider

3 tbsp. double cream

1 tsp. Dijon mustard

Handful of parsley leaves, chopped


  1. To start, clean the mussels and remove any beards and barnacles. Discard any mussels that stay open after you give them a sharp tap (if they've been in the fridge, give them a couple of minutes to close... they might still be sleepy).
  2. Heat the olive oil and butter in a large lidded pan. Throw in the leeks and smoked pancetta, and fry until golden brown. Add the chopped garlic and fry for an extra minute or so.
  3. Add the scallops and fry for a minute each side.
  4. Add the mussels and cider, turn up the heat and cover with the lid. Cook for five minutes, shaking occasionally, but don’t open the pan.
  5. Add the double cream, Dijon mustard and parsley. Remove from the heat and serve. I like to serve this dish in the pan I’ve cooked it in, it's quicker to start eating that way, and of course means less washing up!

In association with Taste Communications.