Mussel Brose
The term "brose" can mean a number of very different dishes, from hearty soups to a sweet Atholl Brose dessert, all of which are thickened with, or contain, oatmeal. This one is similar to moules marinières. You can add other flavourings, such as dill and a splash of wine, to suit your taste. When wild garlic leaves are in season in springtime, a handful torn into the soup will give it a special flavour.
Serve with refreshing Gaymer’s Orchard Reserve Newton’s Vale.
Ingredients – serves 4:
- 1 onion, finely chopped
- A good knob of butter
- 250ml fish stock
- 150ml milk
- Salt and freshly ground black pepper
- 1kg mussels, well-scrubbed with beards removed (discard any that stay open when tapped)
- 3 tablespoons fine oatmeal, lightly toasted
- 2 tablespoons chopped parsley
Method:
- In a large pot, gently cook the onion in the butter for 2-3 minutes until soft. Add the fish stock and milk and lightly season. Then add the mussels, cover with a lid and cook over a high heat, stirring or shaking the mussels, until they begin to open.
- Drain the mussels in a colander over a bowl to catch the liquid. Pour the liquid back into the pan and stir in the oatmeal. Cook over a medium heat for a couple of minutes until the liquid thickens slightly, then add the parsley.
- Put the mussels into warmed serving bowls and pour over the hot liquid.
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