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

Last week, Edinburgh’s streets transformed into a lively and delectable showcase of Scotland’s seafood heritage. A unique procession saw shellfish enthusiasts opting for bicycles over cars to partake in the Bivalves & Bicycles tour, a culinary journey dedicated to celebrating the best of Scottish mussels and oysters.

This event was part of the Eat Scottish Shellfish campaign, a joint initiative by the Scottish Shellfish Marketing Group, the Association of Scottish Shellfish Growers, and Crown Estate Scotland. It brought together four champions of the industry, including farmers and scientists, for a day filled with cycling, tasting, and fascinating storytelling.

Dulse – Mussels on a Crumpet

The aim of the initiative was clear: to link Scotland’s most sustainable farmed proteins with the country’s eco-friendly mode of transportation. “By pairing the most sustainable farmed protein with the most sustainable form of travel, we launched Bivalves & Bicycles to promote the growth of the industry and encourage people to enjoy more Scottish mussels and oysters,” shared Kelly Wright, Scottish Farmed Shellfish Ambassador. “We discovered a genuine enthusiasm for sustainable Scottish shellfish and an unwavering admiration for the seafood sector.”

A Day of Discovery and Delicious Connections

This immersive adventure seamlessly blended a leisurely 90-minute bike ride with sampling stops at some of Edinburgh’s beloved seafood restaurants, each highlighting Scotland’s rich coastal offerings.

• Leftfield (Bruntsfield) – Rachel and Phil, the owners, introduced creative and flavorful dishes that showcased how mussels and oysters can be elevated into culinary masterpieces.
• Mussel Inn (Rose Street) – A staple of Edinburgh, the Mussel Inn is a haven for mussel enthusiasts, delivering generous portions and excellent value, enhanced by a variety of delicious sauces.
• Dulse (West End) – Featured a standout mussel and crumpet dish, combining traditional Scottish ingredients with modern culinary flair.
• Teuchters Landing (Leith) – Proved that mussels and oysters are fitting options for pub fare, pairing wonderfully with whisky and craft beers as well as classic wines.
• White Horse Seafood & Oyster Bar (Royal Mile) – The grand finale featured an exquisite platter of oysters from across the UK, paired with a glass of fizz. The group unanimously agreed that the Caledonian oysters were the stars of the show.

At each venue, chefs passionately shared insights on sourcing, preparing, and celebrating Scottish shellfish—ranging from traditional steamed mussels to innovative oyster dishes.

Cumbrae Oysters

Sustainable by Nature

Mussels and oysters are not just delicious; they are also among the most sustainable protein sources on the planet. Grown locally in Scotland’s pristine waters, these shellfish require no additional feed or fertilizers and help improve water quality as they grow.

“We dedicate years to nurturing our oysters in some of the cleanest waters in Europe,” explained Patrick Blow of Cape Wrath Oysters. “It’s fulfilling to see this dedication acknowledged by chefs and diners alike. Scottish shellfish has a remarkable story that deserves recognition.”

The Eat Scottish Shellfish campaign aims to do just that—promoting the sustainability, origins, and flavor of Scotland’s farmed shellfish, from rope-grown mussels to hand-selected oysters.

Pedalling Toward a Tastier Future

By harmoniously blending cycling with seafood, Bivalves & Bicycles emphasized a shared commitment: low-impact, local practices filled with rich flavors. This event celebrated Scotland’s coastal communities, innovative chefs, and the delight of enjoying good food sustainably.

“This is an enjoyable and cooperative approach to showcasing the chefs and restaurants that are passionate about Scottish shellfish,” added Kelly Wright. “We want everyone to view mussels and oysters as worthy of celebration, not just for special occasions, but as a staple in everyday dining.”

After a delightful day of pedaling, tasting, and toasting, one thing was evident: when it comes to harmonizing sustainability with satisfaction, Scotland’s shellfish truly leads the way.

For more information, visit www.eatscottishshellfish.co.uk.

Photo Credit: Richard Hunt-Smith