Loch & Larder
A one-inch oatcake with smoked mussel and seaweed butter, opened in its shell
For Scotland's coastline — 6,000 miles of larder from Shetland to the Solway
Why this bite? Scotland is a coastal country too. A smoked mussel on an oatcake — the loch and larder, one bite deep.
The Story
Scotland's welcome is not only Highland; it's also loch, sea-loch and salt spray. This bite is the coast on an oatcake: a plump peat-smoked mussel resting on a slick of dulse-seaweed butter, still cradled in half its shell. It tastes like a distillery-and-harbour morning, the second dimension of a country that always feeds you twice.
Ingredients
- Fresh mussels
- Peat smoke
- Cultured butter
- Dulse seaweed
- Oatcake
- Lemon
- Cracked pepper
Preparation
- 1.Steam mussels open; cold-smoke over peat for 10 minutes.
- 2.Whip butter with finely chopped dulse and lemon zest.
- 3.Spread seaweed butter on one-inch oatcakes.
- 4.Set a smoked mussel on each, in half a shell.
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