Skirlie Spinach and Mussel Stew Porridge
Recipe by Chris Young Ingredients: 100 grms pinhead oats 4 fresh langoustine 1kg mussels ( fresh) 2 potatoes (medium to large) cut into small cubes 3 rashers of
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Cooking tools:
- Skillet
- Stove
- Chef's knife
- Cutting board
- Wooden spoon
- Colander
- Kitchen scale
- Measuring spoon
- Serving bowl
Ingredients
- 100 grms pinhead oats
- 4 fresh langoustine
- 1kg mussels ( fresh)
- 2 potatoes (medium to large) cut into small cubes
- 3 rashers of bacon or same weight in pancetta or speck,cut into small dice
- 1medium onion,cut into fine pieces
- 2tbspns of quality rapeseed oil(other oils are available,but I love Summer Harvest)
- Drizzle of truffle oil (you guessed it it I love Summer Harvest oil)
- Small knob of butter
- 1/2 tspn turmeric
- 1/4 of fresh mild chilli just to give a bite or a very small pinch of chilli flakes(optional)
- Salt n pepper to taste
- 1large and 1small glass dry white wine( choose a nice wine,don’t cook with anything
- 1/2 pint chicken stock
- you would’nt enjoy drinking yourself)
- 1medium tub thick double cream
- 1small bag of fresh spinach 250g use more if preferred ,it’s good for you.
- Finely chopped parsley for garnish
- Drizzle of truffle oil(sounds like an advert but I use ,you guessed it, Summer Harvest
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