Sunday, March 10, 2013

03/06 - Whisky and... mussels

Mussels and whisky go together very well, especially if you take the right whisky. But what is the right choice?

We met at the Restaurant Gemsle a few days ago to enjoy some fresh mussels prepared in two different ways:
  • The first course was prepared "au gratin" with a variation of a Sauce Hollandaise
  • The second course was cooked in a pot with wine, onions, garlic and some herbs

Everybody brought a bottle of whisky which should go well with the food in his opinion which ended up in a nice range of different Single Malts.

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Bruichladdich XVII

Arran "The Devil´s Punch Bowl"

Compass Box The Peat Monster

Deanston from the SSMC

For me the Arran "The Devil's Punch Bowl" and the Bruichladdich XVII where the perfect combo with both types of mussels... the Peat Monster was some kinda disappointment: very peaty in the nose, but a bit lightweighted in the mouth... I expected more of it... definitely no monster... maybe a toothless monster.


Mussels au gratin

Slurping some whisky outta the shell

A pot full of mussels

That´s it... all gone.

One more word about the Bruichladdich: this one has an interesting fruitiness reminding of Laddies which have been bottled in the late 70s and 80s, just a hint of peat and a decent saltiness...

Some cheese for dessert

It was another great evening with fantastic food and great whiskys to match with it. I'm looking forward for the next event...