Mussel & Bacon Soup

This hearty Mussel and Bacon Soup is a comforting fusion of smoky pork and briny seafood. The base starts with caramelized onions, celery, and diced smoked bacon, creating a savory foundation that perfectly complements the delicate mussels. A touch of fresh basil and canned tomatoes adds brightness and acidity to balance the richness of the margarine and stock. The mussels steam gently in the aromatic liquid, absorbing the flavors until they are perfectly tender and plump. It is an elegant yet simple dish that feels luxurious but comes together quickly. Ideal for a cozy weeknight dinner or a light but satisfying lunch, this soup showcases the natural sweetness of fresh mussels elevated by the robust crunch of bacon. Serve it in wide bowls for easy eating, garnished with extra fresh herbs if desired.

Cuisine: Global

Courses: Soups

Difficulty: Intermediate

Servings: 2

Calories: 736.2

Dietary: Gluten-free

Description

This hearty Mussel and Bacon Soup is a comforting fusion of smoky pork and briny seafood. The base starts with caramelized onions, celery, and diced smoked bacon, creating a savory foundation that perfectly complements the delicate mussels. A touch of fresh basil and canned tomatoes adds brightness and acidity to balance the richness of the margarine and stock. The mussels steam gently in the aromatic liquid, absorbing the flavors until they are perfectly tender and plump. It is an elegant yet simple dish that feels luxurious but comes together quickly. Ideal for a cozy weeknight dinner or a light but satisfying lunch, this soup showcases the natural sweetness of fresh mussels elevated by the robust crunch of bacon. Serve it in wide bowls for easy eating, garnished with extra fresh herbs if desired.

Ingredients

2 pound Fresh mussels
4 Rashers Smoked bacon
1 whole Onion, peeled and diced
3 stalks Celery, diced
0.5 oz Margarine
8 oz Canned chopped tomatoes
30 fl oz Fish or vegetable stock
1 tsp Chopped fresh basil (or 1/2 tsp dried basil)
to taste Black pepper

Directions

1
Rinse the mussels thoroughly under cold running water. Scrub any sand or debris from the shells.
2
Pull off the fibrous beards from the mussels. Discard any mussels that are already open or do not close tightly when tapped sharply.
3
Dice the smoked bacon, onion, and celery into small, uniform pieces.
4
Melt the margarine in a large, heavy-bottomed pot or Dutch oven over medium heat.
5
Add the chopped bacon and onion to the pot. Cook, stirring occasionally, for about 5 minutes until the onion is softened and the bacon begins to crisp.
6
Stir in the diced celery, canned tomatoes, stock, and basil. Increase heat to bring the mixture to a gentle simmer.
7
Let the soup base simmer for 5 minutes to allow the flavors to meld.
8
Add the cleaned mussels to the pot. Cover with a tight-fitting lid.
9
Cook for 5 minutes, shaking the pot occasionally, until the mussels have opened and the shells have turned a lighter color.
10
Remove the pot from the heat. Discard any mussels that have not opened.
11
Season generously with black pepper. Taste and adjust seasoning if necessary.
12
Ladle the soup into bowls, ensuring each serving gets both broth and mussels. Serve immediately.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 736.2kcal

% Daily Value *
Total Fat 47.0g73%
Saturated Fat 14.9g75%
Cholesterol 143.6mg48%
Sodium 1837.3mg77%
Total Carbohydrate 9.8g4%
Dietary Fiber 0.0g0%
Sugars 2.1g
Protein 64.2g129%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: This soup is best served immediately while the mussels are hot. Do not store opened mussels in the broth for more than a few hours, as the liquid can become overpowering and the mussels may continue to cook and toughen.

Substitutions: Butter can be used instead of margarine for a richer flavor. If you cannot find fresh mussels, frozen mussels in the shell can be used but may require slightly less cooking time.

Serving Suggestion: If serving mussels in the shells, provide small bowls of water at the table for guests to rinse their fingers. Crusty bread is essential for soaking up the flavorful broth.

Safety: Always discard mussels that do not open after cooking. Eating unopened mussels can be a sign that they were dead before cooking and may be unsafe to eat.

Keywords: mussel soup, bacon soup, seafood soup, smoked bacon, fresh mussels, quick dinner, easy seafood, smoky flavor, briny, comfort food, one pot meal, weeknight dinner, shellfish, tomato broth, basil, celery, onion, vegetarian stock

Read it online: https://www.chefs-mate.com/recipe/mussel-bacon-soup-marguerite-patten/