“This dish has so much flavour and is easy to make. Oats have been a staple in Scotland for centuries, and this mussel and leek dish ticks a box for historical accuracy. I like using Shetland Blue Shell mussels as they’re very sustainable.”

Serves 4

INGREDIENTS

1 large leek, halved, washed and chopped

2 big handfuls of Shetland Blue Shell mussels, beards removed and cleaned

1 shallot, roughly chopped

1 sprig of thyme

1 clove of garlic

A splash of white wine

200g pinhead oats, steeped overnight in water

100g butter

Blanched baby leeks and seaweed for garnish

1 tablespoon chopped curly parsley

Good salt and pepper

METHOD

Place a large pot with a lid on the hob and get it quite hot. Throw in the mussels, thyme, garlic and shallot then add the wine. Give the pot a shake and put the lid on.

Cook for 4 to 5 minutes, stirring once or twice then remove from heat and allow to cool.

Remove half of the mussels from the shells and reserve the remainder.

Pass the cooking liquid through a fine sieve and reserve.

Add half the butter and two thirds of the leeks to a clean pot and cook for 10 minutes or so, stirring occasionally, until they are nice and soft.

Drain the oats and add them to the leeks, followed by the mussel stock. Season. Keep stirring the oats as they will tend to stick a bit to the bottom of the pot.  You may need to add a glug of water. Cook until the oats begin to resemble cooked porridge, about 15 minutes.

Next, add the remaining leeks, and the other half of the butter, stir and cook until leeks are soften. Check the seasoning and add the parsley.

Stir through the shelled mussels and divide between four warmed bowls. Garnish with the mussels in shells, and some blanched and seasoned baby leeks and seaweed.