Mussel Brose
This recipe was developed in conjunction with my Substack “trip” to Scotland. It’s and wonderful and I hope you enjoy!
Ingredients:
For the mussels—
25g unsalted butter
½ onion, finely diced
1 clove garlic, minced
1.5 tbsp fresh chopped parsley
½ tsp dried thyme
Fresh cracked black pepper
A chunk of smoked ham hock or pig’s cheek, a few smoked lardons or some cut up pieces of smoked bacon or guanciale (optional, but highly recommended)
1 bay leaf
125 ml dry white wine
1 kg mussels, washed and de-bearded
For the brose—
50g unsalted butter
½ onion, finely diced
1 clove garlic, minced
1 small leek, white and light green parts only, halved lengthwise and cut into ½ in pieces crosswise
250g all-rounder potatoes, peeled and cut into tiny cubes (or bigger ones, if that’s your bag)
½ tsp ground white pepper
3 tbsp oatmeal (Scott’s Porage Oats: All. The. Way.)
2 tbsp fresh chopped parsley, plus more to serve
150ml single cream
In a medium sauté pan for which you have a lid, melt the butter over a medium heat. Once the butter begins to foam, add the onion and garlic. Cook, stirring frequently, for 2-3 minutes, or until the onion is soft and translucent. Then, add the fresh parsley and dried thyme along with a good few cracks of pepper and any pork, if using. Stir to mix before adding the bay leaf, wine and 125ml water to the pan.
Increase the heat to high and bring the liquid to a boil.
Now, add your clean and beard-free mussels to the pan, pop the cover on, reduce the heat to low and cook for 5-7 minutes, or until the mussels have all opened.
Remove your cooked mussels with a slotted spoon or spider, and set them aside in a bowl. Strain the cooking liquid through a fine mesh sieve. Discard the solid bits, but make sure to retain the winey, briney allium and herb-infused liquid. You’ll use this again in a couple of minutes for your brose— which you’re about to make.
In a medium saucepan, melt the butter over a medium heat. Once the butter begins to foam, add the onion, garlic and leek. Cook, stirring frequently, for 2-4 minutes, or until the vegetables are soft and lovely.
Then, add the diced potatoes to the pan, along with the white pepper. Stir to mix and cook for a further 3-5 minutes.
In a jug, measure out how much leftover mussel cooking liquid you have, and top up that amount with water to make 500ml. Pour the liquid into the saucepan, and bring it to a boil over a high heat. Then, reduce the heat to low and simmer, partly covered, for 25-30 minutes, or until the potatoes are fork tender.
Grab an immersion blender and carefully (and off the heat) blend half the liquid in the pan into a lovely purée. You want your brose a bit chunky, but not too chunky. The texture is up to you, though, Goldilocks—this is just how I like it.
Return your pan of partially puréed potato soup to the stove. Turn the heat to low, then add the oatmeal, stir everything together well and simmer for another 5 minutes or so. By “or so,” I mean—for as long as it takes you to remove your now-cooled mussels from their shells. Keep a few intact, if you like, for aesthetic/serving purposes.
Once you’ve pulled all your mussels from their shells, add them to the pot along with the parsley.
Boom! You’re basically done. Just stir the cream through the warm brose before serving and top each bowl with additional parsley.
It’s so weird and lovely, and I really hope you try it.
