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Mussel & Bacon Soup (Marguerite Patten)

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Recipe

 

Yield

2 servings

Prep

20 min

Cook

15 min

Ready

40 min
Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
2 pounds mussels
fresh
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4 each bacon
rashers smoked, derinded
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1 each onions
peeled
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3 each celery
sticks
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½ ounce margarine
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8 ounces tomatoes, canned
chopped
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30 ounces fish stock
or vegetable stock
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1 teaspoon basil
fresh, chopped, or 1/2 ts dried basil
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1 x black pepper
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Ingredients

Amount Measure Ingredient Features
907.2 g mussels
fresh
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4 each bacon
rashers smoked, derinded
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1 each onions
peeled
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3 each celery
sticks
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14.5 ml/g margarine
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231.2 ml/g tomatoes, canned
chopped
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867 ml/g fish stock
or vegetable stock
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5 ml basil
fresh, chopped, or 1/2 ts dried basil
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1 x black pepper
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Directions

Wash the mussels well and remove the beards.

Discard any that are open, or do not close when sharply tapped.

Chop the bacon, onion and celery.

Melt the margarine in a pan, add the bacon and onion.

Cook for 5 minutes.

Stir in the celery, tomatoes, stock and basil. Cook for another 5 minutes.

Add the mussels, cover and cook for a further 5 minutes or until all the mussels are open.

Shake the pan occasionally.

Discard any that do not open. Season with pepper.

Either remove the mussels from both shells or serve in the shells.

In this case you need small finger bowls of water on the table.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 1146g (40.4 oz)
Amount per Serving
Calories 95427% from fat
 % Daily Value *
Total Fat 29g 45%
Saturated Fat 5g 27%
Trans Fat 0g
Cholesterol 254mg 85%
Sodium 3404mg 142%
Total Carbohydrate 16g 16%
Dietary Fiber 3g 12%
Sugars g
Protein 238g
Vitamin A 41% Vitamin C 131%
Calcium 36% Iron 183%
* based on a 2,000 calorie diet How is this calculated?
 

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