| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Scottish |
Scottish |
4 |
servings |
INGREDIENTS
| 60 |
|
Mussels |
| 1 |
pt |
Milk |
| 1/2 |
pt |
Water |
| 2 |
|
Heaped tbsps fine oatmeal |
|
|
Salt and pepper to taste |
INSTRUCTIONS
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.
A Message from our Provider:
“Don’t put a question mark where God puts a period.”