Mussel, Bean and Celery Soup

Preparation info

  • Serves


    • Difficulty


Appears in

Modern Classics

Modern Classics

By Frances Bissell

Published 2000

  • About


  • 2 celery stalks, trimmed and diced
  • 300 mls ( pint) light chicken or fish st


Cook the celery in the stock until soft, and meanwhile prepare the mussels by scrubbing, cleaning, rinsing and steaming until they open. Strain the juices into the stock, and when cooked enough to handle, remove the mussels from the shells. Sieve some of the beans to a purée and thus thicken the soup.

Add the rest of the beans and the parsley. Bring to the boil, season with the pepper,