Mussel is the common name used for members of several families of clams or bivalve molluscs, from saltwater and freshwater habitats.
We picked these muscles off the rocks in the North West Highlands of Scotland. Camped that evening in the rain by a river and sat out by a struggling dampfire and cooked our muscles and added a dash of red wine and ate them with freshly squeezed lemon juice and finished the red wine. So delicious.
Stock Photo by Paddy Bergin