Creamy Mussel Brose

Preparation info
  • Serves


    • Difficulty


Appears in
Soups and Stews

By The Editors of Saveur

Published 2015

  • About

Mussels and oats may not sound like a go-to combination, but they are in Scotland—and for good reason. Brose, the Scottish word for a porridge of oats and hot water, is often eaten with salt and butter. Here, in this traditional recipe, a touch of Scottish oatmeal thickens and adds body to the broth while infusing it with a nutty flavor.