Recipe: Mussel Brose [edit]

Step 1

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

Step 2

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

Step 3

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

Step 4

Cover and heat mussels until they open.

Step 5

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

Step 6

Toast oatmeal lightly and place in a large bowl.

Step 7

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

Step 8

Season to taste with salt and pepper, add mussels.

Step 9

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

Step 10

Add boiled liquid to the oatmeal.

Step 11

Stir quickly so lumps like little dumplings are formed.

Step 12

Add to the soup and serve.

Step 13

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.