Whisky Focus - Glen Moray Mussels With Cinnamon, Lemon, Marjoram, Bay and Migas

Glen Moray has teamed up with award winning chef Ben Tish to present ‘Cask Stories’ which dives into the world of wood to explore the importance of cask flavour and character of their Glen Moray single malt whisky range.

Ben has created some top restaurant quality Glen Moray influenced food dishes and to wash them down Ben’s long standing head sommelier Julien Hennebelle has collaborated with him to create four long, refreshing Glen Moray cocktails.

Ben says: "Steamed mussels are a favourite of mine - evocative of summer holidays and research trips for restaurants and books. I’ll always have them on as a special at Norma my Sicilian restaurant. Tasting the port cask whisky instantly made me think of fresh, zingy, citrusy flavours and a definite note of cinnamon - and this dish came to mind. A version of a tapas dish I ate a few years back. Cooked, harbourside by Portuguese fisherman with the haul straight off the boat. The clever fisherman looking to make extra money with this side line. I was told the cinnamon came from the Arabic heritage running through the Mediterranean’s veins. You may think the cinnamon is an odd addition but it adds a subtle sweetness and warmth that works brilliantly with shellfish and the migas- which is a Portuguese and Spanish staple- essentially day old breadcrumbs fried in oil or fat to create an economical, crunchy, delicious treat. Sprinkled over the mussels at the end adds a delicious crunch. Needless to say get the freshest mussels you can find."

 

• 500g fresh rope grown mussels, cleaned and bearded
  a large glass of white port
• 1 stick of cinnamon
• 3 bay leaves
• Peeled zest of a lemon and its juice
• A handful of fresh marjoram leaves
• 75g unsalted butter
• 1 slice of day old sourdough bread, crusts removed and turned into breadcrumbs
• Sea salt, black pepper and extra virgin olive oil for cooking

• Firstly make the migas- simply fry the breadcrumbs, over a medium heat in olive oil until crisp and golden brown. Season well, drain and reserve.
   
  Heat a large pot (big enough for the mussels) over a high heat and add a lug of oil. when hot add the bay and cinnamon and then the mussels- immediately pour in the port and add the lemon zest. Cover the pot, shake and cook for 3 minutes or so until the mussels start to open. Now add the butter and cook for a further 3 minutes, covered. All the mussels will now be open and cooked (those that aren’t discard). Spoon out the mussels into bowls and then reduce the reaming cooking liquor with the lemon juice by a third- this will thicken the sauce slightly. Spoon the liquor over the mussels and sprinkle over the marjoram and migas. Serve.

• 50 ml Glen Moray Port Cask Finish
• 50 ml fresh cranberry or raspberry juice
• 10 ml cherry liqueur (such as Heering)
• Sicilian lemonade

• Fill a glass with ice.
   
• Mix the whisky and fruit juice together then top up with the lemonade.
   
• Add the cherry liqueur to finish.

• Fried courgette flowers, goats cheese and honey.
  The combination of rich, salty cheese and sweet honey works perfectly with the Sherry Cask’s notes. Reminiscent of the fried flowers served in every Spanish tapas bar over the summer months.
   
• The Oloroso Breeze
  A long, delicious Mediterranean style drink, mixing Glen Moray Sherry Cask Finish, sherry vermouth and sparkling San Pellegrino Bitter – served with a slice of orange.
   

Glen Moray Fired Oak 10 Year Old Food & Drink Recipes

• Cumin rubbed grilled pork pinchos with almond alioli
  A sweet, smoky barbecued street food that works with the deep charred flavours of Fired Oak whisky
   
• The Elgin Fizz
  A refreshing summer combination of smoky Glen Moray Fired Oak, spicy ginger liqueur and sweet sparkling apple juice, served over ice.
   

Glen Moray Madeira Cask Project Food & Drink Recipes

• Roasted peaches with orange flower honey, mascarpone, pistachios.
  Madeira has the most wonderful peach varieties, and the sweet caramelised peach juices and aromatic honey are a great match for the Madeira cask’s flavours.
   
• The Whisky Rose Julep
  An exotic, full-flavoured combination of Madeira matured whisky, rose syrup and fresh mint, served over ice.

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