Mussel Brose

Shirely Spear of the Three Chimneys restaurant in Skye uses simple ingredients such as cream, onions and garlic so as not to mask the wonderfully fresh flavour of mussels
Mussel Brose
  • Rating:
  • Serves: 2
  • Cook Time: 45 minutes
  • Prep Time: 15 minutes
  • Effort: medium


For the mussels

  • 50 g butter
  • 1 medium onion, finely chopped
  • 2 large cloves garlic, finely chopped
  • 1 heaped tbsp chopped parsley
  • 200 ml dry white wine
  • 1 kg mussels, washed and de-bearded

For the brose

  • 50 g slightly salted butter
  • 200 g onions, chopped finely
  • 500 g potatoes, (choose a floury variety that is good for mash)
  • 2 rounded tbsp oatmeal
  • 250 ml milk
  • 150 ml double cream
  • few chopped chives, to serve
  • few sprigs parsley, to serve

Tips and Suggestions

Remember to discard any mussels that are cracked or open


1. For the mussels: melt the butter in a large, lidded pan. Soften the onion and garlic in the hot butter. Stir in the parsley and add some freshly ground black pepper. Pour in the wine and 100ml water, then bring to the boil.

2. Add the mussels, lower the heat, put the lid on the pan and leave to steam until the mussels have all opened. Remove the mussels using a slotted spoon and leave on a large dish to cool. Strain the cooking liquor through a fine sieve and reserve. Rinse out saucepan.

3. For the brose: melt the butter until hot and foamy. Add the onions and cook until soft. Chuck in the potatoes, stir well and allow to cook gently for a few minutes. Pour in the strained mussel liquor, bring to boil and then simmer with the lid on for at least 20-30 minutes.

4. Add oatmeal, stir and simmer for a further 5-10 minutes. Meanwhile, remove the cooled mussels from their shells and reserve in a bowl. Retain a few whole for garnish. When the brose is cooked, add the milk and liquidise.

5. Stir in shelled mussels and double cream. Reheat and season to taste with salt and black pepper. Be careful, as salt may not be necessary. If desired, adjust the thickness of the brose with a little more cream or a dash of white wine and water.

6. Stir the chives and parsley through the brose, then pour into warmed bowls with whole mussels placed on top for garnish.

Recipe provided by Seafish

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