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Mussel and Bacon Soup Serves 4

  • Ingredients:

  • 670-900g (1 and a half - 2 lb) Bantry Bay mussels, defrosted
  • 15g (half an oz) butter or margarine
  • 4 rashers smoked bacon, rind removed and chopped
  • 1 onion, chopped
  • 3 sticks celery, chopped
  • 1 200g can chopped tomatoes
  • 750ml (one and a half pints) fish or vegetable stock
  • 1 5ml spoon (1 teasp) fresh chopped basil
  • freshly milled black pepper
  • lemon and parsley to garnish


  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.

30g Protein; 13g Fat; 3g Carbohydrate; 1g Fibre.

Recipe kindly donated by The Seafish Industry