][1]Last summer’s gorgeous sunshine was very welcome. Unless you are a mussel farmer. In which case it encouraged naturally occurring toxic algae in the sea and moved mussels off the menu.
That was the situation faced by Glasgow’s award-winning Mussel Inn last summer.
The Scottish seafood restaurant have responded by enhancing their offer. While mussels remain a staple of Mussel Inn’s menu, the restaurant now offers a broader selection of Scottish seafood dishes than ever before.
Scallops, oysters and king prawns
Matt Johansson, food and beverage manager at Mussel Inn, said: ‘Despite our name, we’ve always served up a broad selection of seafood options, with scallops, oysters and king prawns amongst our more popular regular dishes. But now we have significantly extended our seafood offering to present our customers with a fresh selection of dishes and introduce new flavours.’
New starters on the a la carte include whitebait, Piri Piri prawns and hot smoked salmon.
New main dishes include: tiger prawns and mussels poached in seafood sauce topped with grilled sea bass fillet and cream fraiche and spiced fish stew.
Rope-grown mussels
Meanwhile, the restaurant’s mussels, grown on ropes in sea lochs on the West of Scotland and the Shetland Isles, remain available in kilo and half kilo pots with a selection of popular sauces, including shallot, roasted peppers, Moroccan and blue cheese.