Mussel and Bacon Soup Recipe

Name: Mussel and Bacon Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds mussels; 4 slices bacon smoked; 1 each onions peeled; 3 each celery stalks; 1/2 ounce margarine; 8 ounces tomatoes chopped; 30 ounces fish stock; 1 teaspoon basil chopped; 1/2 teaspoon basil dried; 1 x black pepper

Servings: persons

1
Wash the mussels well and remove the beards.
2
Discard any that are open, or do not close when sharply tapped.
3
Chop the bacon, onion and celery.
4
Melt the margarine in a pan, add the bacon and onion.
5
Cook for 5 minutes.
6
Stir in the celery, tomatoes, stock and basil.
7
Cook for another 5 minutes.
8
Add the mussels, cover and cook for a further 5 minutes or until all the mussels are open.
9
Shake the pan occasionally.
10
Discard any that do not open.
11
Season with pepper.
12
Either remove the mussels from both shells or serve in the shells.
13
In this case you need small finger bowls of water on the table.

215

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 pounds mussels, 4 slices bacon smoked, 1 each onions peeled, 3 each celery stalks, and more.

Yes, Mussel and Bacon Soup falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mussel and Bacon Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions