*  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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