Mussel Broth

Name: Mussel Broth
Cuisine: Northern Europe
Ingredients: 600 ml (1 pt) water or light dry white wine; 1.5 kg (3 lb) mussels; 25 g (1 oz) butter; 600 ml (1 pt) water or light dry white wine; 1 clove garlic; 1 large onion; Salt and pepper; Salt and pepper; 1 tablespoon chopped parsley or coriander; 1 tablespoon chopped parsley or coriander

With Onions

Preparation info

Yield:
3-4

Difficulty
Easy

Appears in

Classic Scots Cookery

By Catherine Brown

Published 2003

About

Cook’s Tip: While it has become a habit with chefs to jazz up this broth with hot chillies etc, the point of fresh mussels is their delicate sea taste which is lost with this kind of treatment.

Ingredients

1.5 kg (3 lb) mussels
600 ml (1

Europe
United Kingdom
Soup
Gluten-free
Pescatarian

Method

Cooking the Mussels

Scrub the mussels if necessary and remove the beards. Discard any that are open (unless they shut when tapped). Put the water or wine into a wide deep pan and bring quickly to a simmer. Add the mussels, stir them about for a minute, and put on a tight lid. Cook quickly until the shells open. This will happen when they are cooked. Overcooking will toughen them. Stra