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Soups, Stews, Broths |
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INGREDIENTS:
1 1/2 - 2 pounds) fresh mussels washed and debearded
1/2 oz butter or margarine
4 rashers smoked bacon rind removed and chopped
1 onion, chopped
3 sticks celery chopped
12 oz can chopped tomatoes
1 1/2 half pints fish or vegetable stock
1 tsp fresh chopped basil
black pepper
lemon and parsley to garnish
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DIRECTIONS:
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.
Servings: 4 |
