Mussel brose

4 servings

Ingredients

Quantity Ingredient
60 Mussels
1 pint Milk
½ pint Water
2 Heaped tbsps fine oatmeal
Salt and pepper to taste

Directions

Wash and scrub mussels well, throwing away any that are open.

Wash several times in running water to remove sand and grit.

Place mussels in a large saucepan, add the 1 cup of water.

Cover and heat mussels until they open.

Strain liquid into a large bowl, shell mussels and remove their beards.

Toast oatmeal lightly and place in a large bowl.

Pour mussel liquid back in the pan, add 2 cups milk, heat but do not let boil.

Season to taste with salt and pepper, add mussels.

Pour 1 cup of the liquid into a separate pan and bring to a boil.

Add boiled liquid to the oatmeal.

Stir quickly so lumps like little dumplings are formed.

Add to the soup and serve.

Converted by MC_Buster.

NOTES : Brose is a Scottish term used for any watery dish containing oatmeal. This is a traditional dish much favoured in southern Scotland, especially Musselburgh, once a Roman camp on the River Esk. The name means Mussel Town and comes from the famous mussel beds at the mouth of the river.

Converted by MM_Buster v2.0l.

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