This year (2008) sees the 10th birthday of Loch Fyne
the UKs most popular seafood restaurant group.
celebrate its 10th year, Loch Fyne Restaurants has compiled
a list of top ten sustainable fish dishes,
with contributions from staff, guests and partner companies.
Mark Derry, Managing Director and company founder said:
We asked some of our favourite people to give
us their most loved recipes using fish and shellfish
from sustainable sources. We discovered that many of
the people we work with day to day - the oyster farmer
from the loch, the salmon farmers, even our waiting
staff - have a real talent in the kitchen so we are
excited to share their recipes as we celebrate our birthday.
This recipe is contributed by Iain MacKay, Mussel Farm
manager who likes his Mussels Mexican Style . . .
for Mussels Mexican Style
1 tbsp oil
½ onion, peeled and chopped
½ red pepper, deseeded and chopped
100ml / 4 fl oz tequila
4 tbsp cold water
Squeeze of lime juice
25g / 1 oz jalapeno peppers, drained and chopped
Freshly ground black pepper
1kg / 2¼ lb fresh Loch Fyne mussels, cleaned
Handful chopped fresh coriander leaves
to make Mussels Mexican Style
Heat the oil in a heavy-based pan over a medium heat.
the onion and red pepper and cook for 5 minutes.
Stir in the tequila, water, lime juice and jalapeno
peppers, season with freshly ground black pepper and
simmer for 2 to 3 minutes.
in the mussels, sprinkle over the coriander then cover
with a tight-fitting lid and steam, shaking the pan
from time to time, for 3 to 4 minutes.
in warm bowls, discarding any mussels that have not