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    Scottish Mussel Brose

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    Scottish Mussel Brose

    Plump mussels are one of the highlights of this time of year. This is a simple way of preparing them that is delicious and much healthier than the butter- or cream-laden French method of making moules marinières. Serving it with chips in the Belgian moules et frites tradition though, is not such a bad idea.

    • Preparation time: 15 minutes
    • Cooking time: 10 minutes to 12 minutes
    • Total time: 25 minutes to 27 minutes 30 minutes

    Serves: Serves 4 as a starter or 2 as a main course


    • 1 medium onion, peeled and finely chopped
    • 25g butter
    • 200ml fish stock
    • 175ml whole milk
    • 1kg live mussels, well scrubbed and beards removed (discarding any mussels that stay open when tapped)
    • 3 tbsp fine oatmeal, lightly toasted
    • 2 tbsp curly parsley, chopped


    1. In a large pot that's twice the volume of the mussels, gently cook the onion in the butter for 6–8 minutes, stirring every so often, until soft. Add the stock and milk, season and bring to the boil, then add the mussels, cover with a lid and cook over a high heat, stirring or shaking the mussels for 3–4 minutes, until they begin to open.
    2. Drain the mussels in a colander over a bowl to catch the liquid. Add the oatmeal to the empty pan and gradually stir in the liquid. Cook over a medium heat for a couple of minutes until the liquid thickens slightly. Put the mussels into warmed serving bowls and pour over the hot liquid. Scatter each serving with parsley

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