Mussel and Bacon Soup
Ingredients
670-900g (1 and a half - 2 pounds) fresh mussels, washed and debearded
15g (half an oz) butter or margarine
4 rashers smoked bacon, rind removed and chopped
1 onion, chopped
3 sticks celery, chopped
1 x 200g can chopped tomatoes
750ml (one and a half pints) fish or vegetable stock
1 x 5ml spoon (1 teaspoon) fresh chopped basil
black pepper
lemon and parsley to garnish
Serves 4
NUTRITIONAL VALUES PER PORTION (APPROX) 224 Kilocalories;
30g Protein; 13g Fat; 3g Carbohydrate; 1g Fibre.
Method:
Melt the butter or margarine in a pan. Add the bacon and onion and cook for 4-5 minutes.
Stir in the celery, tomatoes, stock and basil. Cook for about 5 minutes.
Add the prepared mussels, cover and cook for a further 5 minutes, shaking the pan occasionally, until all the mussels have opened. (Discard any that do not open).
Season with black pepper, garnish with lemon and parsley and serve with slices of warm crusty bread
