Phil Vickery's Shetland blue shelled mussels
If you’re dreaming of escaping to a remote island paradise this summer, it might be closer than you think. Over the next few weeks, Phil Vickery’s taking us on an adventure just over 100 miles from mainland Britain, to hop around the idyllic islands off the coast of Scotland.
And he’s kicking things off with a spot of cold water swimming in the stunning Shetland Islands, and tucking into some delicious local mussels cooked using seawater and seaweed.
Shetland blue shelled mussels
1 tsp olive oil
1 small onion, finely chopped
200ml sea water, or 200ml water plus ¼ tsp salt
1kg fresh, cleaned, mussels (throw away any that refuse to close when firmly tapped)
½ tsp Madras curry powder
60g edible green sea lettuce, prepared as per instructions
Freshly ground black pepper
Crusty bread, to serve
1. Heat the oil in a large deep pan. Add the onions and gently cook until softened and golden. Add the curry powder and cook for a further minute.
2. Add the water, mussels, curry powder and sea lettuce, season with pepper and bring to a rapid boil.
3. Stir well, cover with a tight-fitting lid and cook for 6-8 minutes, stirring occasionally, until all the mussels are open - throw away any that remain shut.
4. Divide the mussels between two deep bowls and spoon over some of the cooking liquor. I serve this with crusty bread.