Scottish Mussel Brose
| Yield: | 6 Servings |
| Categories: | England, Scotland, Shellfish, Soups |
| 2 | tb | (1/4 stick) unsalted butter |
| 1/2 | lb | Leeks; white part only, finely sliced(about 2 cups) |
| 1/2 | c | Celery; white part only, finely sliced |
| 4 | To 6 shallots; finely chopped (about 1/3 cup) | |
| 8 | Whole peppercorns | |
| 4 | Whole allspice berries | |
| 1 | Bay leaf | |
| 1/2 | ts | Dried thyme; crumbled |
| 2 | lb | Fresh mussels; scrubbed and debearded |
| 1 | l | Bottle English dry hard cider |
| 1/4 | c | (1/2 stick) unsalted butter |
| 1/4 | c | All purpose flour |
| 2 | c | Whipping cream |
| Nutmeg; freshly grated | ||
| Salt and freshly ground pepper | ||
| Fresh chives; snipped |
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