INGREDIENTS

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.

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