687. MUSSEL and BACON SOUP

serves 4


1 ½-2lb fresh mussels, cleaned
½oz butter or margarine
4 rashers smoked bacon, derinded and chopped
1 onion, chopped
3 sticks celery, chopped
7oz can chopped tomatoes
¼ pint stock
1 tsp fresh chopped basil
freshly ground black pepper

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.


courtesy of: BBC-UK