Pip Pedley is one of our onboard chefs for this season and she has provided us with her favourite mussel recipe!
Here is a deeeeelicious recipe for mussels, sourced from Inverlussa Mussels on Loch Spelve on Mull of course!
Bacon & mussel chowder with kale (serves 3-4)
500g mussels, well scrubbed & beards pulled off
2 tablespoons rapeseed oil
150g smoked streaky bacon or pancetta lardons
1 large fennel bulb, outer tough layer removed & thinly sliced
1 leek, washed & sliced thinly in rings
100ml dry white wine (and a wee glass for yourself)
150g Kale, thick stalks removed, washed & shredded (Savoy cabbage will substitute nicely)
Salt & pepper
Check through the mussels. Tap them sharply on your work surface. Discard any that do not open or have been damaged. Heat the oil in a good-sized sauce pan. Fry the bacon on a medium/high heat till golden and crispy. Add the fennel and leek. Give this a good old stir and fry for a further 8-10 mins.
Chuck in the mussels and the wine, roughly 400ml hot water and a generous sprinkle of salt and a good pinch of pepper. Scatter the kale on top of the mussels. The idea is that it steams rather than boils so it wants to sit above the mussels. Turn up the heat to high, put the lid on and cook for about 5 mins. Have a check to see if all the mussels have opened – give the pan a controlled shake from side to side with the lid on (you don’t want mussel broth all over you!). Discard any that haven’t opened.
Have a taste and add a bit more salt & pepper if necessary. A nice bit of chopped parsley wouldn’t go amiss here. Ladle out into deep bowls and serve with a good hunk of crusty bread. Sit back and enjoy a little moment…
This was our second cruise on the Lucy Mary, so we had high expectations from last time, which were all fulfilled. Abbie was once again our steward, while skipper Lewis, Chef Jeya and Wildlife Guide Linsey were new to us. Our weather was exceptional, with Lewis keeping us well away from any bad stuff. We also achieved our top bucket list item of dolphin bow wave riding, with around 20 dolphins swimming with us on one day and then around 6 on a later day - stupendous. Our fellow travellers were all lovely people, which is such an important factor in these small cruise ships, and it was a nice touch for Lewis and Linsey to join us for our evening meals. Jeya’s food was consistently superb, and Abbie made sure we were always well looked after. Always impressive was the ability of the crew to turn their hand to pretty much any task, which meant that occasional glitches were dealt with smoothly and without fuss. Lynsey in particular was visibly always on the go, cleaning the decks while we breakfasted, guiding us on board and onshore, and helping brief and debrief us at the end of each day. Having such an experienced wildlife guide at your elbow at all times is what really differentiates this cruise from the competition. The whole experience felt like we were very much involved in agreeing or amending the itinerary for the following day, rather than simply being a passenger. We are already booked for a 10 day cruise next year.
John and Aileen MacLean: 13 May 2024Skye, the Small Isles and the Shiants