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| Celtic Radio Community > Scottish Recipes > Mussel And Bacon Soup |
| Posted by: Shadows 27-Jan-2006, 05:39 PM |
| Mussel and Bacon Soup 15 grams ( 1/2 ounce ) butter 4 rashers smoked bacon, derinded and chopped. 1 onion, chopped 3 sticks celery, chopped. 1 x 200 gram tin of chopped tomatoes. 700 ml ( 1 and 1/4 pints ) fish or vegetable stock. 1 tsp fresh basiL chopped. 670-900 qrams (1 and 1/2 or 2 Ibs) fresh mussels, washed and debearded. Freshly-ground black pepper, to taste. Garnish: lemon slices and fresh parsley. 1 Melt butter in a large pan. Add bacon and onion and cook until softened. Stir in celery, tomatoes, stock and basil. Cook for 5 minutes. 2 Add mussels, cover and cook for a further 5 minutes, shaking pan occasionally until all mussels have opened. If any remain closed, they should be discarded. 3 Season with black pepper, garnish with lemon slices, parsley and serve with slices of warm crusty bread. Serves 4. Note: a dash or two of a good hot sauce makes this dish stand out. |