Seafood and eat it
There were Scottish mussels on the fish counter as I walked past it on Friday morning. I had not gone into Morrissons to buy food but I was suddenly taken with an urge for mussels and it would be unreasonable not to when they look this good and are freshly arrived.
Mussels (and seafood in many forms) have to be one of the easiest things to make into a delicious meal with a surprisingly small amount of effort. After a few good rinses in cold water and a little bit of de-bearding, it is time to melt some better and gently saute shallots with garlic and a little fresh thyme (or other herbs as desired). The mussels are added as the shallots begin to look translucent and the heat can be turned up adding white wine or cider. Then close the lid to steam the mussels which will open and within 3-4 minutes dinner is served!
I wanted to re-test the Dà Mhìle seaweed gin martini alongside my mussels. I am happy to report it was every bit as good as it proved on Father's Day with creamy, sweet Scottish Oysters from Loch Ryan, near Stranraer (more on oysters, including these, in a later post).
The Dà Mhìle seaweed gin was a little gem I found in Pembrokeshire recently and I am so pleased to have bought a sample. I was warned that people seemed to love or hate it but given that I am a fan of savoury flavours I decided it was worth a try. The nose is very floral and delicate whilst there is a very slight green tinge to the clear spirit testament to the unusual botanical addition of the hand-cut seaweed. The palate is clearly savoury and mildly vegetal (I can imagine that some tasters would not care for this) but very clean and linear. I find it sits well in a basic martini and I will be combining it with other elements in future drinks at home.