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Mussels and Bacon Soup
Number of Servings: 2 Rate this Recipe: |
Ingredients
- 2 lb fresh blue cultured mussels
- 4 strips of smoked bacon
- 1 onion, peeled
- 3 sticks celery
- 1⁄2 oz margarine
- 8 can chopped tomatoes
- 30 oz fish or vegetable stock
- 1 tsp chopped fresh basil – or -
- 1⁄2 tsp dried basil
- 1⁄2 cup water
- dash black pepper
Instructions
1. Rinse fresh blue mussels in tap water.
2. Steam mussels in a covered steaming pot for 3-5 minutes or until the mussels open. (Before steaming, discard any that are open, or do not close when sharply tapped.)
3. Chop the bacon, onion and celery. Melt the margarine in a pan, add the bacon and onion. Cook for 5 minutes.
4. Stir in the celery, tomatoes, stock and basil. Cook for another 5 minutes.
5. Add the mussels, discarding any mussels that did not open. Season with pepper. Either remove the mussels from their shells or serve in the shells. In this case you need small finger bowls of water on the table.
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