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.
For more information visit https://www.thestorecompany.co.uk/static/about
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
Method:
- 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).
- 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.
- Add the scallops and fry for a minute each side.
- 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.
- 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.
www.tastecommunications.co.uk
Why are you making commenting on The Herald only available to subscribers?
It should have been a safe space for informed debate, somewhere for readers to discuss issues around the biggest stories of the day, but all too often the below the line comments on most websites have become bogged down by off-topic discussions and abuse.
heraldscotland.com is tackling this problem by allowing only subscribers to comment.
We are doing this to improve the experience for our loyal readers and we believe it will reduce the ability of trolls and troublemakers, who occasionally find their way onto our site, to abuse our journalists and readers. We also hope it will help the comments section fulfil its promise as a part of Scotland's conversation with itself.
We are lucky at The Herald. We are read by an informed, educated readership who can add their knowledge and insights to our stories.
That is invaluable.
We are making the subscriber-only change to support our valued readers, who tell us they don't want the site cluttered up with irrelevant comments, untruths and abuse.
In the past, the journalist’s job was to collect and distribute information to the audience. Technology means that readers can shape a discussion. We look forward to hearing from you on heraldscotland.com
Comments & Moderation
Readers’ comments: You are personally liable for the content of any comments you upload to this website, so please act responsibly. We do not pre-moderate or monitor readers’ comments appearing on our websites, but we do post-moderate in response to complaints we receive or otherwise when a potential problem comes to our attention. You can make a complaint by using the ‘report this post’ link . We may then apply our discretion under the user terms to amend or delete comments.
Post moderation is undertaken full-time 9am-6pm on weekdays, and on a part-time basis outwith those hours.
Read the rules hereComments are closed on this article