Scottish Cullen Skink with Mussels

This recipe for Scottish Cullen Skink with Mussels is an easy-to-follow dish that can be prepared in just 30 minutes! The creamy soup is packed full of flavour from smoked haddock fillet pieces and mussels cooked in vegetable or fish stock with onions, garlic and potatoes – perfect for a comforting dinner!

Cooking Equipment:

Saucepan, wooden spoon

Preparation Time:

Cooking Time:

Total Time:

Cuisine:

Scottish

Keywords:

Scottish, Cullen Skink, Mussels, Soup

Meal:

lunch, dinner

Cooking Method:

Dietary Restrictions:

Servings:

Ingredients:

2 tablespoons of butter

1 onion, finely chopped

2 cloves of garlic, minced

500g potatoes, peeled and diced into small cubes

1 litre of vegetable stock or fish stock

250g smoked haddock fillet, skinned and cut into small pieces

200g mussels in shells, scrubbed and debearded

2 tablespoons of double cream

Salt and pepper to taste

Cooking Instructions:

Heat the butter in a large saucepan over medium heat. Add the onion and garlic and cook until softened.

Add the potatoes to the pan and stir to coat in the butter. Pour in the stock and bring to a boil. Reduce heat to low and simmer for 10 minutes or until potatoes are tender.

Add the smoked haddock pieces to the pan and simmer for 5 minutes or until cooked through.

Add the mussels to the pan and cook for a further 5 minutes or until they have opened up. Discard any mussels that remain closed after cooking.

Stir in the cream and season with salt and pepper to taste before serving hot.

Nutrition:

Calories – 300 kcal, Fat – 8 g, Carbohydrates – 24 g, Protein – 22 g

Rating:

Did You Know?

Haggis is considered the national dish of Scotland.