Clyde Coast Mussels with Oatmeal
Sweet Firth of Clyde rope-grown mussels steamed in cider and finished with a rich, nutty toasted Scottish oatmeal and butter crumb.
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 360 kcal
Equipment
- •Large lidded pot
- •Frying pan
- •Colander
- •Chef's knife
- •Wooden spoon
Nutrition
Per serving, approximate
- Calories
- 360 kcal
- fat
- 20 g
- carbs
- 18 g
- fibre
- 3 g
- protein
- 24 g
- calories
- 360 kcal
Instructions
- 1
Rinse the mussels under cold running water, pulling away any stringy beards and discarding broken or open shells.
- 2
Melt half the butter in a small frying pan set over medium heat on the hob.
- 3
Add the oatmeal and cook for 4 to 5 minutes, stirring constantly until fragrant and toasted golden brown.
- 4
Transfer the toasted oatmeal to a small bowl and set aside.
- 5
Melt the remaining butter in a large lidded pot over medium heat.
- 6
Add the diced shallots and garlic, cooking gently for 3 minutes until softened and translucent.
- 7
Pour in the cider, add the thyme sprigs, and bring the liquid to a rapid boil.
- 8
Tip in the cleaned mussels and cover the pot immediately with a tight-fitting lid.
- 9
Steam for 3 to 4 minutes, shaking the pot occasionally, until all the shells have opened wide.
- 10
Discard any mussels that remain closed, then stir in the double cream and chopped parsley.
- 11
Divide the mussels and broth between warm bowls and scatter the toasted oatmeal crumb generously over the top.
Chef's tips
Always tap open live mussels sharply on the worktop and discard any that fail to close. Keep the oatmeal moving across the pan constantly to prevent it from scorching.
Ingredient substitutions
- dry Scottish cider → dry white wine or light fish stock with a squeeze of fresh lemon
- medium Scottish oatmeal → pinhead oats or coarse rolled oats lightly crushed
Storage
Cooked mussels are best eaten immediately, but leftovers can be kept in a covered dish in the fridge for up to one day.
Reheating
Reheat gently in a small pan over low heat on the hob just until warmed through, without letting the broth boil.
Common mistakes to avoid
- •Overcooking the mussels until they become rubbery and shrink inside their shells.
- •Leaving the oatmeal unattended in the pan where it can burn in seconds.
- •Failing to discard mussels that stay tightly shut after steaming.
Serving suggestions
Cooked Clyde Coast Mussels with Oatmeal?
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