Side Pannel
Scottish Mussel Brose
Scottish Mussel Brose
- Recipe Submitted by ADMIN on 09/26/2007
Category: Shellfish, Soups
Ingredients List
- 2 tb (1/4 stick) unsalted butter
- 1/2 lb Leeks; white part only,
- -finely sliced(about 2 cups)
- 1/2 c Celery; white part only,
- -finely sliced
- 4 To 6 shallots; finely
- -chopped (about 1/3 cup)
- 8 Whole peppercorns
- 4 Whole allspice berries
- 1 Bay leaf
- 1/2 ts Dried thyme; crumbled
- 2 lb Fresh mussels; scrubbed and
- -debearded
- 1 l Bottle English dry hard
- -cider
- 1/4 c (1/2 stick) unsalted butter
- 1/4 c All purpose flour
- 2 c Whipping cream
- Nutmeg; freshly grated
- Salt and freshly ground
- -pepper
- Fresh chives; snipped
Directions
Melt 2 tablespoons unsalted butter in nonaluminum stockpot over
medium-high heat. Add leek, celery, and shallots and saute until wilted
and just beginning to color, about 5 minutes. Add peppercorns, allspice,
bay leaf and thyme and saute 2 to 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 bowl. 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.
Ladle reserved broth through strainer lined with several layers of
moistened cheesecloth. Rinse and dry stockpot. Melt remaining 1/4 cup
butter in stockpot over medium-high heat until foamy. Add flour and whisk
2 to 3 minutes. Blend in broth 1 cup at a time. Cook until mixture begins
to thicken. Stir in cream, nutmeg, salt and 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.
medium-high heat. Add leek, celery, and shallots and saute until wilted
and just beginning to color, about 5 minutes. Add peppercorns, allspice,
bay leaf and thyme and saute 2 to 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 bowl. 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.
Ladle reserved broth through strainer lined with several layers of
moistened cheesecloth. Rinse and dry stockpot. Melt remaining 1/4 cup
butter in stockpot over medium-high heat until foamy. Add flour and whisk
2 to 3 minutes. Blend in broth 1 cup at a time. Cook until mixture begins
to thicken. Stir in cream, nutmeg, salt and 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.
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