FISH & SEAFOOD
SCAMPI Single Wholetail Breaded Single Wholetail Scampi Made from a single wholetail scampi & coated in breadcrumbs. F 3987 • 1 x 454g (30-40/lb) Breaded - Multiple Wholetail Breaded Wholetail Scampi Made from more than one whole scampi tail with added water & coated in breadcrumbs. F 3980 • 1x900g | F 3989 • 1 x 454g (20-30/lb) Breaded - Formed Breaded Scottish Scampi Made from more than one whole scampi tail with added water & coated in breadcrumbs. F 149866 • 1x1.8kg
Steamed Mussels with Cider Cream RECIPE INSPIRATION
INGREDIENTS 112403 Mussels - 1kg 117581 Butter - 75gm 10473 Spring Onions, finely shredded - Bunch 12007 Garlic, crushed - 25g 115684 Double Cream - 200ml 119243 Thistly Cross “Whisky Cask” Cider - 300ml 113874 Thyme - 4 Sprigs 450450 Flat Leaf Parsley, chopped - 30g 34589 Crusty Baguette - 1
METHOD 1. Melt butter in heavy saucepan and sauté the spring onions and garlic over a high heat for 1 minute before adding the “Whisky Cask” Cider. Add the mussels and thyme sprigs, cover with lid and cook for 3 – 4 minutes till mussels have opened. Add the cream, season to taste and stir in the parsley. Bring back to the boil. 2. Divide the mussels between bowls. Pour over the sauce and spring onions from the pan and serve with crusty white bread to mop up that delightful “Whisky Cask” Cider Cream.
MUSSELS
Scottish MSC Cooked Mussels in Shell 10 pouches of Scottish cooked rope grown mussels. Plump, tender and rope grown in the North East Atlantic, these mussels make a perfect starter for 2, or meal for 1. Garnish with freshly chopped curly parsley and serve with warm crusty bread. F 112403 • 10 x 500g
Cooked Moules Marinières MSC Mussels in a white wine, onion & parsley sauce. Fully prepared moules marinières saving time and labour cost. Individually frozen to use amount required, minimising wastage with great portion control. Boil in the bag in 8 minutes from frozen for quick service. F 3130 • 8 x 450g (70-90/kg)
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