Mussel Brose

4 servings

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Mussel Brose Ingredients

60 Mussels	2 Heaped tbsps fine oatmeal
1 pt Milk	Salt and pepper to taste
1/2 pt Water

Instructions for Mussel Brose

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.

Main Ingredient: Cuisine: Uncategorized

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