| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Scottish | Waitrose1 | 4 | servings |
INGREDIENTS
| 2 | Rashers Waitrose Streaky Rindless Bacon; chopped | |
| 25 | g | Butter; (1oz) |
| 1 | lg | Onion; chopped |
| 1 | sm | Leek; finely chopped |
| 1 | 1 kg bag Waitrose Scottish Rope Grown | |
| ; Fresh Mussels | ||
| 200 | ml | White wine; (7fl oz) |
| 200 | ml | Water; (7fl oz) |
| 3 | Potatoes; peeled and finely | |
| ; diced | ||
| 150 | ml | Milk; (5fl oz) |
| 150 | ml | Double cream; (5fl oz) |
| 1 | Sprig fresh thyme | |
| 2 | Bay leaves | |
| 1 | 43 g can John West Dressed Crab | |
| Salt and freshly ground black pepper |
INSTRUCTIONS
In a pan, fry the bacon in the butter for 2-3 minutes until crisp and slightly brown. Add the onion and leek and cook slowly for a further 4-5 minutes or until they have softened. Place the mussels in a large bowl and, under running cold water, scrape off any barnacles, seaweed and pull away the .beards' with a sharp knife. Discard any mussels that are open and do not close when tapped with the back of a knife. Put the cleaned mussels into another saucepan and pour the white wine and water on top. Cover, bring to the boil and cook for 3-5 minutes, until the mussels are open. Discard any that have not opened, strain the cooking liquid through a fine sieve and keep to one side. Remove the mussels from their shells and finely chop the meat. Add the potatoes, milk, cream, herbs and crab meat to the vegetable mixture and simmer until the potatoes are cooked. Finally add the cooking liquid and chopped mussel meat, bring to the boil and season. Serve with warm crusty bread. Converted by MC_Buster. NOTES : A warming winter soup that is delicious served as a light lunch or as a starter. Converted by MM_Buster v2.0l.
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