The award winning Mussel Inn celebrates its 10th anniversary this year.
Founded by two West Coast shellfish farmers, Walter Speirs and Anthony Walford, the first Mussel Inn opened on Rose Street, Edinburgh in 1998 with a mission to serve the best of Scottish shellfish in an informal atmosphere at affordable prices.
“Research at the time showed that less than 20% of the population ate shellfish such as mussels and oysters”, says Janne Johansson, managing director. “Not only had shellfish become the preserve of the more exclusive restaurants but we decided as part of our philosophy not to serve meat. Whilst many advised against such specialisation, seeing this as a hindrance, we saw it as an opportunity”.
The majority of the shellfish served in Mussel Inn are sourced from the Scottish Shellfish Marketing Group – a co-operative of shellfish farms stretching from Argyll to the Shetland Isles – whose wide geographical spread of the farms means that fresh shellfish is available all year round and, in the 10 years since it first opened, Mussel Inn has served close to 1 million customers with around 400 tons of mussels and in excess of 400,000 oysters.
“Although business was challenging for the first couple of years, the combination of simple but fresh produce, uncomplicated cooking and reasonable prices has attracted an ever-widening clientele that ranges from young to old, professionals to students and families to tourists”.
This steady rise in popularity led to the opening in 2002 of a second Mussel Inn on Hope Street, Glasgow which is guided by the same philosophy of quality, welcoming atmosphere and value for money.
Janne Johansson says: “We look forward to the next 10 years fortified by the knowledge that the public is becoming increasingly aware of the health as well as the culinary benefits of mussels, oysters and scallops which are low in calories and an excellent source of protein, vitamins and Omega-3 oils.
“Not only is seafood delicious when properly prepared and cooked but it is seriously good for your health.”
