Recipe
Scottish Mussel Brose Recipe
|
Tinadc / All my dishes 1 year, 9 months ago
It is just one of those soups that remains a favourite amongst people, Oh and you MUST have it with a rich, creamy cheezy garlicky roll!
Prep:10m Cook:60m Servings:6
|
 Tinadc |
|
||
Fans
Ingredients
- 2 tb Unsalted butter
- 1/2 lb Leeks, white part only - finely sliced (approx 2 cups)
- 1/2 c Celery; white part only - finely sliced
- 4 ea to 6 Shallots; finely choppped (approx 1/3 c)
- 8 3a Whole peppercorns
- 4 ea Whole allspice berries
- 1 ea Bay leaf
- 1/2 ts Dried thyme; crumbled
- 2 lb Fresh mussels; scubbed and - debearded
- 1lt Bottle English dry hard - cider
- 1/4 c unsalted butter
- 1/4 c All purpose flour
- Nutmeg; freshly grated
- Salt & freshly ground - pepper to taste
- Fresh chives; snipped
- 2 c Whipping cream
Directions
- Melt 2 tablespoons unsalted butter in nonaluminium stockpot over medium-high heat.
- Add leek, celery and shallots and saute until wilted and just beginning tro colour approx 5 minutes.
- Add peppercorns, allspice, bay leaf and thyme and saute 2 - 3 minutes to flavor vegetables.
- Add mussels and toss gently to blend.
- Pour in cider and bring to a simmer
- Cover and steam 5 minutes.
- Remove, opened mussels using slotted spoon and transfer to large bow.
- Cover with damp cloth and keep warm.
- Continue cooking remaining mussels until opened about 5 minutes.
- Transfer opened mussels to bowl; discard any unopened mussels.
- Reserve broth.
- Remove mussels from shells.
- Reserve 2 shells for each serving of soup; discard remaining shells.
- Ladlle reserved broth through strainer lined with several layers of moistened cheescloth
- Rinse and dry stockpot.
- Melt remaining 1/4 cup butter in stockpot over medium-high heat until foamy.
- Add flour and whisk 2-3 minutes.
- Blend in broth 1 cup at a time
- Cook until mixture begins to thicken.
- Stir in cream, nutmeg , salt & pepper.
- Continue cooking until slightly thickened and very smooth
- Reduce heat to low add mussels and stir until just heated through.
- Taste and adjust seasoning
- Ladle soup into heated bowls.
- Garnish with reserved shells.
- Sprinkle with chives and serve.
Recent Gawkers
Not quite what you're looking for?
See more Soup And Stew / Bisques And Creams
Comments
Add a Comment
You must be logged in to comment on a recipe. Login
Alterations
No alterations yet
Suggest an Alteration
You must be logged in to suggest a recipe alteration. Login
Viewing SCOTTISH MUSSEL BROSE Recipe
Ratings & Honors
Average score: 4.8 / 5
No. of ratings: 4
No. of ratings: 4
You need to be logged in to rate a recipe.
Related Menus
Related Tags
As seen in...
Copyright © 2007 GroupRecipes.com - The Food Social Network
Recent Searches
Puffed Pastry Recipes - Banana Bread Pudding Recipe - Cuban Black Beans Recipe - Lemon Pound Cake - Easy Pot Pie - Veal Scallopini - How To Cook A Ham - Pecan Log Recipe - Chicken Dip - Jiffy Mix Corn Casserole - Carmelize Onions - Home Fried Potatoes Recipe - Chili Cheese With Hormel Chili - Tasty Recipes - Fred Meyer - Gyrospicemixturerecipe - Delicious Recipes - Easy Bake Soy Bread - 7 Up Punch Holidays Cinnamon - Easy Pot Pie - Recipe Apple Tortilla -
Puffed Pastry Recipes - Banana Bread Pudding Recipe - Cuban Black Beans Recipe - Lemon Pound Cake - Easy Pot Pie - Veal Scallopini - How To Cook A Ham - Pecan Log Recipe - Chicken Dip - Jiffy Mix Corn Casserole - Carmelize Onions - Home Fried Potatoes Recipe - Chili Cheese With Hormel Chili - Tasty Recipes - Fred Meyer - Gyrospicemixturerecipe - Delicious Recipes - Easy Bake Soy Bread - 7 Up Punch Holidays Cinnamon - Easy Pot Pie - Recipe Apple Tortilla -
robertg 1 year, 9 months ago said:
Sounds great!!!Bob
jenniferbyrdez 1 year, 9 months ago said:
Now you see, I'm Scot-the good taste must be inbred. Ho,ho.
liezel 1 year, 9 months ago said:
Love soups like this. Excellent recipe!