BACK

• 60 mussels

• 2 cups milk

• 1 cup water

• 2 heaped tbsps fine oatmeal

• salt and pepper

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. 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.