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Mussel and Bacon Soup Marguerite Patten Recipe

Mussel and Bacon Soup Marguerite Patten recipe and other soup recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Mussel and Bacon Soup Marguerite Patten recipe  PDF


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 ts 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

Mussel and Bacon Soup Marguerite Patten recipe and other soup recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
676 people have voted
Last Reviewed on 2019-03-19



Tuesday, Mar 19 2019 Download & Print Mussel and Bacon Soup Marguerite Patten recipe  PDF   Soup recipes RSS   New

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