Mussels Top Menu in Food and Drink Fortnight

The recipe idea was the brainchild of Mussel Inn owner Janne Johansson, and Stephen Cameron, the managing director of the Scottish Shellfish Marketing Group, who supply mussels and oysters to the restaurant group’s two outlets in Edinburgh and Glasgow.

Janne Johansson said: "We wanted to create a dish for our customers that was uniquely Scottish, with the vast bulk of the ingredients being sourced from Scotland so as to highlight the scope of the country’s magnificent larder."

The resulting dish – Scottish Seafood Soup - was devised by Janne’s son, Matt, and features West coast rope-grown mussels, with Scottish salmon and sustainably caught Scottish smoked coley in a rich seafood stock.

Scottish Seafood Soup will be the highlight of the menu at the Mussel Inn over Scottish Food and Drink Fortnight, which runs from 5 to 20 September, and will be priced at only £5.50. The aim of the Fortnight is to celebrate and promote Scotland’s wide range of quality produce.

During the Fortnight, the Mussel Inn will also feature fresh Scottish oysters at a special reduced price of only £1.00 each.

Mr Johansson said: “Fresh oysters are absolutely delicious but their novelty means that some people are reluctant to try them. We thought that by giving diners the chance to try oysters at a special price would help highlight the wonderful taste experience they offer.”

Stephen Cameron of Scottish Shellfish said: “Mussels and oysters are really coming into season just now and we thought this would provide the perfect opportunity to promote two wonderful Scottish-grown products that are extremely tasty and also good for your health.”