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Mussels and Bacon Soup

Mussels

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10
prepare
10
cook
2
serves

INGREDIENTS

2 lb. fresh blue cultured mussels
4 strips of smoked bacon
1 onion, peeled
3 celery sticks
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. 1
    Rinse fresh blue mussels in tap water.
  2. 2
    Steam mussels in a covered steaming pot for 3 to 5 minutes or until the mussels open. (Before steaming, discard any that are open, or do not close when sharply tapped.)
  3. 3
    Chop the bacon, onion and celery. Melt the margarine in a pan, add the bacon and onion. Cook for 5 minutes.
  4. 4
    Stir in the celery, tomatoes, stock and basil. Cook for another 5 minutes.
  5. 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.

notes

Recipe provided by Mussel Industry Council. Visit them www.discovermussels.com Source: www.bigoven.com

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cuisines North & South American, Other North American
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