Scottish Mussel and Bacon Soup




Ingredients

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.

To Serve:  warm. crusty bread.
To Garnish:  lemon slices and fresh parsley.



Method

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.

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.

Season with black pepper,  garnish with lemon slices,  parsley and serve with slices of warm crusty bread.

Serves 4.







RIYAN Productions