Mussel & bacon soup

This warming, tasty soup is ready in a flash - under 20 minutes - so it's perfect for an after work meal

Serves: 4

NUTRITIONAL VALUES PER PORTION (APPROX):

224 Kilocalories
30g Protein
13g Fat
3g Carbohydrate
1g Fibre

What you need:

• 670-900g (1 and a half - 2 pounds) fresh mussels, washed and de-bearded
• 15g (half an oz) butter or margarine
• 4 rashers smoked bacon, rind removed and chopped
• 1 onion, chopped
• 3 sticks celery, chopped
• 1 x 200g can chopped tomatoes
• 750ml (one and a half pints) fish or vegetable stock
• 1 x 5ml spoon (1 teaspoon) fresh chopped basil
• black pepper
• lemon and parsley to garnish

What you do:

1. Melt the butter or margarine in a pan. Add the bacon and onion and cook for 4-5 minutes.
2. Stir in the celery, tomatoes, stock and basil. Cook for about 5 minutes.
3. Add the prepared mussels, cover and cook for a further 5 minutes, shaking the pan occasionally, until all the mussels have opened (discard any that do not open).
4. Season with black pepper, garnish with lemon and parsley and serve with slices of warm crusty bread.

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