CAMELOT FANTASIES

Mussel brose/mussel broth also from Scotland

Preparation time: about 1 1/4 hours
Cooking time: 30 minutes

Preheat the oven to 200 degrees C (400 degrees F)-Gas mark 6 or the grill to medium

Ingredients for four

4 pints (2.3 litres) mussels, washed and scraped
1/2 pint (275/300 m.l.) water
2 1/2 level tablespoons oatmeal
1/2 oz. (15g.) butter
2 shallots, peeled and finely chopped
1 pint (575/600 m.l.) milk
Salt and white pepper
2 tablespoons finely chopped parsley

Discard any mussels that are not tightly shut, or that do not shut when tapped. Put the sound mussels in a large, heavy-based saucepan. Add the water, cover the pan tightly and put it over a high heat for 6 minutes, shaking occasionally. By then the shells will be open. Strain off and reserve the juices from the pan, and leave the mussels until cool enough to handle. Meanwhile, bake the oatmeal on a baking sheet in the pre-heated oven until it is golden-brown. If it is more convenient, spread it on kitchen foil and toast it gently under a medium grill, taking great care not to let it burn.

Take the mussels from the shells, and pull out the wiry black strips known as beards. Heat the butter in a clean pan and cook the shallots in it over a low heat, stirring frequently to prevent sticking. When the shallots are soft and transparent and have absorbed all the butter, add the mussels and the milk and heat through without boiling.

Put the reserved mussel juice into a small pan, bring to the boil and stir in the browned oatmeal. Mix well and add to the soup off the heat; the soup must not boil or it will curdle. Season to taste with salt and white pepper, sprinkle on the parsley and serve piping hot.