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| Home -> [Bacon, Entrees, Pork, Soups & Stews] -> [Mussel & bacon soup Recipe] |
Mussel & bacon soup
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| Artist: |
_ |
Yield: |
2 |
| Categories: |
Bacon, Entrees, Pork, Soups & Stews |
Rating: |
0 |
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Ingredients:
| 2
| lbs | Fresh mussels | | 4
| | Rashers smoked bacon | | | -derinded | | 1
| | Onion, peeled | | 3
| | Sticks celery | | 1/2
| oz | Margarine | | 8
| oz | Can chopped tomatoes | | 30
| fl oz | Fish or vegetable stock | | 1
| tsp | Chopped fresh basil or | | 1/2
| tsp | Dried basil | | | Black pepper |
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Procedures:
| 1 | Wash the mussels well and remove the beards. | | 2 | Discard any that are open, or do not close when sharply tapped. | | 3 | Chop the bacon, onion and celery. | | 4 | Melt the margarine in a pan, add the bacon and onion. | | 5 | Cook for 5 minutes. | | 6 | Stir in the celery, tomatoes, stock and basil. | | 7 | Cook for another 5 minutes. | | 8 | Add the mussels, cover and cook for a further 5 minutes or until all the mussels are open. | | 9 | Shake the pan occasionally. | | 10 | Discard any that do not open. | | 11 | Season with pepper. | | 12 | Either remove the mussels from both shells or serve in the shells. | | 13 | In this case you need small finger bowls ofwater on the table. |
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