Scottish Mussel Brose Recipe

Directions:

1. Melt 2 tablespoons unsalted butter in nonaluminium stockpot over medium-high heat.
2. Add leek, celery and shallots and saute until wilted and just beginning tro colour approx 5 minutes.
3. Add peppercorns, allspice, bay leaf and thyme and saute 2 - 3 minutes to flavor vegetables.
4. Add mussels and toss gently to blend.
5. Pour in cider and bring to a simmer
6. Cover and steam 5 minutes.
7. Remove, opened mussels using slotted spoon and transfer to large bow.
8. Cover with damp cloth and keep warm.
9. Continue cooking remaining mussels until opened about 5 minutes.
10. Transfer opened mussels to bowl; discard any unopened mussels.
11. Reserve broth.
12. Remove mussels from shells.
13. Reserve 2 shells for each serving of soup; discard remaining shells.
14. Ladlle reserved broth through strainer lined with several layers of moistened cheescloth
15. Rinse and dry stockpot.
16. Melt remaining 1/4 cup butter in stockpot over medium-high heat until foamy.
17. Add flour and whisk 2-3 minutes.
18. Blend in broth 1 cup at a time
19. Cook until mixture begins to thicken.
20. Stir in cream, nutmeg , salt & pepper.
21. Continue cooking until slightly thickened and very smooth
22. Reduce heat to low add mussels and stir until just heated through.
23. Taste and adjust seasoning
24. Ladle soup into heated bowls.
25. Garnish with reserved shells.
26. Sprinkle with chives and serve.