| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Seafood |
|
Main dish, Soups |
2 |
Servings |
INGREDIENTS
| 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 |
|
Fish or vegetable stock |
| 1 |
t |
Chopped fresh basil or |
| 1/2 |
t |
Dried basil |
|
|
Black pepper |
INSTRUCTIONS
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 From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini
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