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Potes Cregyn Gleision Gyda Ceirch (Mussel Stew with Oat Dumplings)

Potes Cregyn Gleision Gyda Ceirch (Mussel Stew with Oat Dumplings) is a classic Cymric (Welsh) dish of steamed mussels cooked in milk to which oat dumplings are added. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Mussel Stew with Oat Dumplings (Potes Cregyn Gleision Gyda Ceirch).

prep time

20 minutes

cook time

20 minutes

Total Time:

40 minutes

Serves:

Rating:

Tags : Milk Recipes British Recipes Cymric/Welsh Recipes

Original Recipe

Dyma botes traddodiadol o lannau'r Fenai sydd yn ychwanegu pelni blawd ceirch i botes o gnawd cregyn gleision gyda llefrith.

Cynhwysion:

60 o gregyn gleision
500ml o lefrith
halen
250ml o ddŵr
dyrniad (tua 90g) o flawd ceirch mân

Dull:

Glanhewch y cregin gleision yn dda cyn eu cyfuno mewn sosban gyda'r dŵr. Coginiwch yn araf am tua 8 munud, neu nes i'r cregyn gleision agor yna hidlwch yr hylif i fowlen. Pigwch dros y cregin gleision gan daflu unrhyw rai sydd heb agor. Tynnwch y cnawd allan o'r cregin gleision sydd ar ol. Rhoddwch y blawd ceirch mewn padell a cynheswch nes yn euraidd yna rhowch o'r neilltu. Yn y cyfamser cyfunwch y llefrith a'r hylif o'r cregyn gleision mewn sosban. Ychwanegwch halen at flas cyn tywallt cnawd y cregyn gleision i fewn. Dewch a'r cyfan i fud-fewri (ond peidiwch a adael y gymysgfa i ferwi). Tywalltwch y blawd ceirch i fowlen mawr yna tynnwch tua 250ml o'r stoc cregyn gleision (y stoc llefrith). Tywalltwch am ben y blawd ceirch gan droi yn gyflym fel fod y blawd yn dod at ei gilydd mewn peleni. Trosglwyddwch y rhain i'r cymysgfa llefrith a chregyn gleision yna trosglwyddwch y botes i fowleni a bwytwch gyda tomen o fara menyn.

English Translation

This is a traditional stew or pottage from the banks of the Menai straits that uses balls of oatmeal flour to bulk out a milk and mussel stew.

Ingredients:

60 mussels
500ml milk
salt, to taste
250ml water
a handful (about 90g) of fine oatmeal flour

Method:

Clean the mussels thoroughly and de-beard then combine in a pan with the water. Cover and cook slowly for about 8 minutes, or until the mussels open. Strain the liquid into a bowl then pick over the mussels, discarding any that have not opened. Remove the meat from the remaining mussels and set aside.

Place the oatmeal in a pan and heat gently until it toasts to a golden brown then set aside to cool. In the meantime combine the milk and strained mussel liquid in a pan. Season with salt to taste then add the mussel meat. Bring the mixture to a gentle simmer (but do not allow to boil).

Now turn the toasted oatmeal into a large bowl. Remove 250ml of the mussel stock (the milk stock) from the pan. Pour this on top of the oatmeal and stir quickly so that the flour comes together as small balls. Transfer these to the stew then ladle into bowls and serve with plenty of buttered crusty bread.