13th March 2023

#Chef #Food & Drink #Recipe #Youngs

Fowey Mussels, Clams & Wild Garlic Pesto

13th March 2023

Rope-grown and one of the most sustainable forms of farmed food in the world, you’ll find Fowey mussels across our menus this Spring.

Fowey Shellfish Company started in 1995 when Dave Hancock had the vision to create Cornwall’s first offshore rope-grown mussel farm. Growing on ropes, as opposed to the traditional method of growing on beds, was a new technology at the time. Rope-grown mussels allow the farmer to locate his site in pure water away from the pollution that can be found close to shore. The mussels have a plentiful supply out to sea and grow quicker and larger than their bed grown counterparts.

By 2016 the farm had increased its production to 250 tonnes per annum and since then the farm has increased it’s size and in 2018 became the UK’s first Soil Association certified ‘Organic’ mussel farm.

If you can’t wait to sample them down your local we’re sharing one of our favourite recipes to try at home.


250g Fowey mussels

30g Cockles / clams

2 Tablespoons Wild Garlic pesto

Drizzle rapeseed oil

Drizzle white wine


Prep the Wild Garlic pesto by blitzing the Wild Garlic, rapeseed oil, and toasted nuts in a blender.

In a large saute pan, add in the mussels and clams plus the white wine, cover with another pan or cloche, and steam until the shellfish have all opened, discard any that have not. Add in the pesto and toss around in the pan gently so as not to lose any of the meat from the shells. Serve in a warm main course bowl and enjoy with your favourite glass of wine.


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