Try this Mussel Brose recipe, or contribute your own.
Suggest a better descriptionWash 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. 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.
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Serving Size: 1 Serving (300g) | ||
Recipe Makes: 4 servings | ||
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Calories: 222 | ||
Calories from Fat: 54 (24%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6g | 8 % | |
Saturated Fat 1.4g | 7 % | |
Monounsaturated Fat 1.4g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 69.6mg | 21 % | |
Sodium 738.6mg | 25 % | |
Potassium 814.1mg | 21 % | |
Total Carbohydrate 10.3g | 3 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 10.3g | ||
Protein 29.6g | 42 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 222
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