Mussel & Bacon Soup
Yield
8 servingsPrep
10 minCook
30 minReady
40 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
mussels
|
|
| 4 | slices |
bacon
smoked |
|
| 1 | each |
onions
peeled |
|
| 3 | each |
celery stalks
|
|
| ½ | ounce |
margarine
|
|
| 8 | ounces |
tomatoes
chopped |
|
| 30 | ounces |
fish stock
|
|
| 1 | teaspoon |
basil
chopped |
*
|
| ½ | teaspoon |
basil
dried |
*
|
| 1 | x |
black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
mussels
|
|
| 4 | slices |
bacon
smoked |
|
| 1 | each |
onions
peeled |
|
| 3 | each |
celery stalks
|
|
| 14.5 | ml/g |
margarine
|
|
| 231.2 | ml/g |
tomatoes
chopped |
|
| 867 | ml/g |
fish stock
|
|
| 5 | ml |
basil
chopped |
*
|
| 2.5 | ml |
basil
dried |
*
|
| 1 | x |
black pepper
|
*
|
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.
