Hfs2- Scottish Mussel Brose – Ba 2/83

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Servings: 6 Difficulty: Advanced
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A creamy, rustic Scottish soup featuring tender mussels in a rich cider-infused broth.
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This hearty Scottish Mussel Brose is a comforting and elegant dish that highlights the natural sweetness of fresh mussels. The broth is built with a aromatic base of leeks, celery, and shallots, simmered with dry cider, bay leaf, and thyme for deep, savory flavor. The liquid is then enriched with a velvety cream reduction, creating a luxurious texture that coats the palate. It is an excellent choice for a cozy dinner party or a special weeknight meal. Serve in deep bowls with crusty bread to soak up the delicious sauce. This recipe balances the briny essence of the sea with the subtle sweetness of the cider and the richness of the cream.

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Hfs2- Scottish Mussel Brose – Ba 2/83

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 176.8

Description

This hearty Scottish Mussel Brose is a comforting and elegant dish that highlights the natural sweetness of fresh mussels. The broth is built with an aromatic base of leeks, celery, and shallots, simmered with dry cider, bay leaf, and thyme for deep, savory flavor. The liquid is then enriched with a velvety cream reduction, creating a luxurious texture that coats the palate. It is an excellent choice for a cozy dinner party or a special weeknight meal. Serve in deep bowls with crusty bread to soak up the delicious sauce. This recipe balances the briny essence of the sea with the subtle sweetness of the cider and the richness of the cream.

Ingredients

Directions

  1. Melt 2 tablespoons unsalted butter in a large non-aluminum stockpot over medium-high heat.
  4. Add the mussels to the pot and toss gently to coat with the aromatics.
  5. Pour in the cider and bring the liquid to a simmer.
  6. Cover the pot and steam the mussels for 5 minutes.
  7. Remove the opened mussels using a slotted spoon and transfer them to a large bowl. Cover with a damp cloth to keep warm.
  8. Continue cooking the remaining mussels until they open, about 5 minutes. Transfer opened mussels to the bowl; discard any that remain closed.
  9. Reserve the cooking broth in the pot.
  10. Remove the mussels from their shells and set aside.
  11. Strain the reserved broth through a fine-mesh sieve into a clean saucepan to remove solids.
  12. In a small bowl, whisk the flour into the remaining 1/4 cup unsalted butter to form a smooth paste.
  13. Whisk the butter-flour paste into the warm strained broth, stirring constantly to prevent lumps.
  14. Simmer the sauce for 2 to 3 minutes until slightly thickened.
  15. Stir in the whipping cream and bring to a gentle simmer; do not boil vigorously.
  16. Season with salt, pepper, and freshly grated nutmeg to taste.
  17. Return the shelled mussels to the creamy broth to heat through for 1 minute.
  18. Ladle into bowls and garnish with snipped fresh chives.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 176.8kcal
% Daily Value *
Total Fat 12.3g19%
Saturated Fat 7.6g38%
Cholesterol 32.2mg11%
Sodium 45.7mg2%
Total Carbohydrate 15.9g6%
Dietary Fiber 2.0g8%
Sugars 5.7g
Protein 2.0g4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Mussel Safety:

Cider Selection:

Storage:

Variations:

Keywords: mussels, scottish, brose, soup, cider, leeks, creamy, seafood, comfort food, celery, shallots, thyme, bay leaf, simmered, dinner, rustic, british, one pot, easy, hearty
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