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Brose is a thick, soup like dish, which will satisfy all but the most hungry .

Mussel Brose

Ingredients:
2 pints mussels
3/4 pint water
8 fl oz milk
1 small finely chopped onion
2 teaspoons toasted oatmeal
Seasoning (Salt & pepper)
Single cream, 3-4 fl oz (optional according to taste)

Method:
Wash and scrub the mussels under cold running water. Discard any which do not close when tapped or whose shell appears damaged. Remove the beards. Place in a large pan along with the water and simmer gently until all the mussels are open. Again, discard any, which do not open.

Strain the mussels but keep the liquid. Shell the mussels and place in a dish. In a pan, add the milk to the liquid along with the chopped onion and the mussel liquid. Season if required. Heat gently but do NOT allow to boil. Add the shelled mussels back to the pan.

If the oatmeal is not already toasted spread the raw oatmeal thinly on a sheet of silver foil and place under a warm grill. Take care that it does not burn. Once this is done, place the oatmeal in a bowl, and pour approx. 1/2 pint of the liquid into it. Stir quickly to mix well (it is likely that the oatmeal will form into small lumps/balls). Add these "lumps" to the warm liquid and serve whilst still warm.

If required/to personal taste, the cream can be added just before serving. This will give a richer, creamier soup.

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As with all recipes which involve cooking and baking a sensible approach must be taken especially when dealing with warm or hot (temperature) ingredients. If you are unable to take due care, please do not attempt to make any of these recipes. All recipes are tried at your own risk.

For US to UK equivalents for food weights and measurements see this rough guide