Mussel And Bacon Soup(Marguerite Patten)

* Exported from MasterCook *

MUSSEL AND BACON SOUP (MARGUERITE PATTEN)

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Soups Main dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 lb Fresh mussels
4 Rashers smoked bacon,
-derinded
1 Onion, peeled
3 Sticks celery
1/2 oz Margarine
8 oz Can chopped tomatoes
30 fl Fish or vegetable stock
1 t Chopped fresh basil or
1/2 ts Dried basil
Black pepper

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
ofwater on the table.

Source: Marguerite Patten 's Marvellous Meals, Your
Magazine, UK



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