Mussel and Bacon Soup
A recipe of Scottish origin
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.
Garnish: lemon slices and fresh parsley.
1 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.
2 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.
3 Season with black pepper, garnish with lemon slices, parsley and serve with slices of warm crusty bread.
Note: a dash or two of a good hot sauce makes this dish stand out.