Instructions: Wash and scrub mussels well, throwing away any that are open.

Wash several times in running water to remove sand and grit.

Place mussels in a large saucepan, add the 1 cup of water.

Cover and heat mussels until they open.

Strain liquid into a large bowl, shell mussels and remove their beards.

Toast oatmeal lightly and place in a large bowl.

Pour mussel liquid back in the pan, add 2 cups milk, heat but do not let boil.

Season to taste with salt and pepper, add mussels.

Pour 1 cup of the liquid into a separate pan and bring to a boil.

Add boiled liquid to the oatmeal.

Stir quickly so lumps like little dumplings are formed.

Add to the soup and serve.

NOTES : Brose is a Scottish term used for any watery dish containing oatmeal. This is a traditional dish much favoured in southern Scotland, especially Musselburgh, once a Roman camp on the River Esk. The name means Mussel Town and comes from the famous mussel beds at the mouth of the river.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.