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…
Dear Emma - I wanted to write a proper thank you for our cruise. I know you have all moved seamlessly to creating a special experience for the next sets of guests, but you must know that you, the whole team ashore and aboard, have once again created a treasure-trove of memories for our family. It’s hard to believe that a week ago we woke up on Lucy Mary looking at Lismore lighthouse. The whole experience was so perfect it’s like we stepped into another world at the end of the pontoon. The Hebrides are glorious and we were very lucky with the weather, but we know that the rest of the perfection comes from a great deal of skill, organisation, talent, and very hard work. You and James have created and inspired a team which not only provides five star service but also radiates fun, imagination, attention to detail and compassion. Indy’s enthusiasm is so infectious. Sammy somehow managed to make everyone’s favourite food and serve exactly what everyone wanted to eat. It was wonderful to see Will’s growing confidence; his rock-pooling was a revelation and we did so appreciate the shining windows and the flying tender and the great piles of coats and shoes and lifejackets that were all kept shipshape. Abbie is a marvel; there is no single thing to thank her for, but a million little things, which together create a feeling of welcome, safety, beauty and comfort. As well as a great leader of the team, James is an intuitive, talented and hugely knowledgeable skipper and we all loved being on the bridge looking at charts and searching for lights and beasties (and doing fast and bumpy on the tender). A heartfelt thank you from each and every one of us, especially me. I had the best time, doing what I love and knowing everyone else was happy too. With love
F Mylchreest: 10 April 2025Private Charter 10 Nights