Mussel Brose
Source of Recipe
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Recipe Introduction
Chef's comments: My Oxford English Dictionary says that "brose" is "a dish made by
pouring boiling water (or milk) on oatmeal (or oat-cake) seasoned with
salt and butter" which is little help in understanding the name of
today's recipe since it has no oats in any form. It is traditionally
made with hard cider, but that can be difficult to find so feel free
to use a good English pale ale instead.
List of Ingredients
Mussel Brose
3 dozen live mussels, scrubbed and beards removed
1 large leek, white part and some of the green part,
finely chopped
1 rib celery, finely chopped
1 medium onion, finely chopped
4 sprigs parsley
1 cup (250 ml) dry hard cider or pale ale, preferably English
3 Tbs (45 ml) butter
3 Tbs (45 ml) all-purpose flour
2 cups (500 ml) milk
Salt and freshly ground pepper to taste
A grating of fresh nutmeg
Combine the mussels leeks, celery, onion, parsley, and cider in a
large pot and bring to a boil over high heat. Reduce the heat and
simmer covered until the mussels open, about 10 minutes. Using a
slotted spoon, transfer the mussels to a separate bowl. Discard any
unopened mussels. (The mussels are traditionally served on the half
shell, so you may remove and discard the half shell that doesn't
contain the mussel, or you may remove the shells entirely.) Strain the
stock through a double layer of cheesecloth (muslin) and return it to
the pot. In a separate pot, heat the butter over moderate heat and
stir in the flour. Cook for 3 minutes and add the milk, salt, pepper,
and nutmeg. Bring to a boil, stirring frequently. Pour into the
stock, add the mussels, and bring to a simmer, stirring frequently.
Serves 4 to 6.Recipe
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