Recipe for :

This year (2008) sees the 10th birthday of Loch Fyne Restaurants (www.lochfyne.com), the UK’s most popular seafood restaurant group.

To 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 . . .

Ingredients 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

How to make Mussels Mexican Style

• Heat the oil in a heavy-based pan over a medium heat.

• Add 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.

• Tip 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.

• Serve in warm bowls, discarding any mussels that have not opened.

Serves 2

Loch Fyne Restaurants
www.lochfyne.com