Mussel Soup

Mussel Soup is a traditional Scottish recipe for a classic soup of cooked mussel in a stock made from mussel cooking liquor and milk thickened with oatmeal that's an excellent recipe for a Burns supper. The full recipe is presented here and I hope you enjoy this classic Scottish version of: Mussel Soup.

prep time

20 minutes

cook time

20 minutes

Total Time:

40 minutes

Serves:

4

Rating: 4.5 star rating

Tags : Milk RecipesScottish Recipes



Ingredients:

2l mussels, scrubbed and de-bearded
2 tbsp fine oatmeal
milk to make mussel liquor up to 1l
salt, to taste

Method:

Place the thoroughly washed mussels in a colander. Discard any that do not close then run under cold running water for a few minutes. Allow to drain and turn into a large pan.

Sprinkle a little salt over them then cover the pan with a tight-fitting lid and set over gently heat. Cook for 10 minutes, shaking the pan occasionally to prevent the mussels from sticking.

When the majority of the shells are open take off the heat then strain all the mussel liquor through a fine-meshed sieve. Turn into a measuring jug and make up to 1l with milk.

In the meantime, toast the oatmeal in the oven (or in a dry frying pan) until golden brown, but be careful it does not burn. Take off the heat, turn into a bowl and set aside.

Take the mussels and remove the meat from the shells. Do not worry if some have not opened, that is just an indication of health, it just makes it more difficult to get at the meat.

Pour the mussel liquor and milk mixture into a pan. Bring to a boil, whisk in the toasted oatmeal then reduce to a simmer and cook for 15 minutes, or until the stock has thickened.

Add the mussel meats and cook for about 2 minutes more, or until the mussels are just heated through (do not over-cook, or they will become rubbery). Serve immediately.

Find more classic Burns Night recipes here.