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6
Easy
Published 2015
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.