SCOTTISH MUSSEL BROSE
From tinadc 16 years ago
- 60 minutes to make
- Serves 6
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!
Ingredients
- 2 tb unsalted butter shopping list
- 1/2 lb leeks, white part only - finely sliced (approx 2 cups) shopping list
- 1/2 c Celery; white part only - finely sliced shopping list
- 4 ea to 6 Shallots; finely choppped (approx 1/3 c) shopping list
- 8 3a Whole peppercorns shopping list
- 4 ea Whole allspice berries shopping list
- 1 ea Bay leaf shopping list
- 1/2 ts Dried thyme; crumbled shopping list
- 2 lb Fresh mussels; scubbed and - debearded shopping list
- 1lt Bottle English dry hard - cider shopping list
- 1/4 c unsalted butter shopping list
- 1/4 c All purpose flour shopping list
- Nutmeg; freshly grated shopping list
- salt & freshly ground - pepper to taste shopping list
- Fresh chives; snipped shopping list
- 2 c whipping cream shopping list
How to make it
- 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.
People Who Like This Dish 2
- mishi FL
- liezel Bloemfontein, ZA
- jenniferbyrdez Kenner, LA
- cheryilyn Salem, OR
- tinadc Cape Town, ZA
- Show up here?Review or Bookmark it! ✔
The Rating
Reviewed by 5 people-
Now you see, I'm Scot-the good taste must be inbred. Ho,ho.
jenniferbyrdez
in kenner loved it
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Love soups like this. Excellent recipe!
liezel
in Bloemfontein loved it
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