Whisky Mussels - Fishbox

Whisky Mussels - Fishbox
Fishboxer Jamie Oliver (inspired) from Scottish Highlands


2 kg Shetland mussels from your Fishbox,

1 large leek

1 stick celery

olive oil

2 small knobs butter

250 g smoked haddock; award winning Arbroath Smokies from your Fishbox

6 shots whisky, 25ml each

200 ml single cream

1 small bunch flat-leaf parsley

sourdough bread , to serve

extra virgin olive oil, to serve


Place your mussels in a colander in the sink and run them under cold water, giving them a rub to clean them. Debeard all the mussels by pulling off any bits that look like wire wool. Its easy to remove the beards, simply hold onto them and pull firmly downwards towards the hinged-end of the mussel shell.

Finely slice the leek and the stick of celery, reserving any of the delicate yellow leaves for sprinkling over later.

Put a wide, deep pot on a medium heat and add a lug of olive oil and a knob of butter, along with the sliced leek and celery. Cook and stir for 10 minutes, or until the vegetables have softened, then flake in the smoked haddock and pour in the whisky.

Next, add the mussels and single cream. Stir the pan, put the lid on and cook for 4 to 5 minutes, or until the mussels have all popped open – discard any that have stayed shut.

Move the mussels to a large serving platter or bowl. Leave the pan of cooking liquor on the heat and let it bubble away until it thickens to a consistency you’re happy with.

While that’s happening, roughly chop the parsley, then add it to the pot and shake it about. Have a quick taste of the sauce, add in seasoning if it needs it, and pour all over the mussels.

Scatter over any celery leaves, drizzle with extra virgin olive oil and serve straight away with fresh or toasted hunks of bread for a beautiful hearty supper!