PEDALLING FOR MUSSELS

Pedalling for Mussels: Edinburgh’s Bivalves & Bicycles Tour Showcases Scotland’s Sustainable Seafood

Last week, Edinburgh’s streets played host to an unusual and delicious procession. A group of shellfish enthusiasts swapped cars for cycles to embark on Bivalves & Bicycles, a unique culinary journey celebrating Scottish mussels, oysters and the restaurants that showcase them best.

Part of the Eat Scottish Shellfish campaign — a collaboration between the Scottish Shellfish Marketing Group, the Association of Scottish Shellfish Growers, and Crown Estate Scotland,  the event brought together four industry advocates, from farmers to scientists, for a day of cycling, tasting, and storytelling.

Dulse – Mussels on a Crumpet

Their mission? To connect Scotland’s most sustainable farmed protein with the country’s most sustainable mode of travel.

“Connecting the most sustainable farmed protein with the most sustainable form of travel, we created Bivalves & Bicycles to promote the industry and get people eating more Scottish mussels and oysters,” explained Kelly Wright, Scottish Farmed Shellfish Ambassador. “What we discovered was a real passion for sustainable Scottish shellfish and an unwavering love of the Scottish seafood industry.”

A Day of Discovery and Delicious Connections

The day-long adventure combined a relaxed 90-minute cycle with tasting stops at some of Edinburgh’s most loved seafood restaurants, each with its own story to tell about Scotland’s coastal bounty.

• Leftfield (Bruntsfield) – Owners Rachel and Phil delighted the group with creative flavours that elevated both mussels and oysters, showcasing how Scottish shellfish can shine in inventive, flavourful dishes.
• Mussel Inn (Rose Street) – An Edinburgh institution, the Mussel Inn remains a must-visit for mussel lovers, serving generous, great-value dishes that pair beautifully with a range of sauces.
• Dulse (West End) – Featured a standout mussel and crumpet dish, blending traditional Scottish ingredients with modern flair.
• Teuchters Landing (Leith) – Proved that mussels and oysters’ can be good pub grub too and pair as well with whisky and craft beers as they do with the more traditional white wine and champagne.
• White Horse Seafood & Oyster Bar (Royal Mile) – The final stop of the day offered a stunning platter of oysters from around the UK, accompanied by a glass of fizz. The team agreed that while all were exceptional, the Caledonian oysters were the standout favourite.

At every stop, chefs shared how they source, cook, and celebrate Scottish shellfish — from classic steamed mussels to modern oyster creations.

Cumbrae Oysters

Sustainable by Nature

Mussels and oysters aren’t just delicious; they’re among the most sustainable proteins on the planet. Grown locally in Scotland’s pristine waters, they require no feed or fertilisers and actively improve water quality as they grow.

“We spend years nurturing our oysters in some of the cleanest waters in Europe,” said Patrick Blow of Cape Wrath Oysters. “It’s fantastic to see that dedication recognised by chefs and diners. Scottish shellfish has such a strong story — it deserves to be celebrated.”

The Eat Scottish Shellfish campaign aims to do exactly that — promoting the sustainability, provenance, and taste of Scotland’s farmed shellfish, from rope-grown mussels to hand-picked oysters.

Pedalling Toward a Tastier Future

By pairing cycling and seafood, Bivalves & Bicycles highlighted a shared ethos: low-impact, local and full of flavour. It’s a celebration of Scotland’s coastal communities, creative chefs and the simple joy of good food enjoyed sustainably.

“This is a fun and collaborative way to showcase the chefs and restaurants who are passionate about Scottish shellfish,” added Wright. “We want people to see mussels and oysters as something to celebrate — not just on special occasions, but as part of everyday eating.”

And after a day of pedalling, tasting and toasting, one thing was clear: when it comes to combining sustainability and satisfaction, Scotland’s shellfish are truly leading the way.

www.eatscottishshellfish.co.uk

Photo Credit: Richard Hunt-Smith