Everything about this dish sings Scotland. Mussels are from Shetland and plump and sweet as a nut. The ingredients create a wonderful range of flavours which match those you can find in whiskies from different regions. This is a humble ingredients dish which elevates itself to deeply satisfying, shared bowlfuls of warm specialness. Buy the best bread you can. Don’t add any refinement to the table. Tear up the loaf to allow people to mop up the sauce. Best eaten with a real fire, horizontal rain rattling the window panes and the rest of the bottle of whisky available for conviviality. Or just to enjoy a special evening with your special one.