2 tbsp olive oil
8 oz streaky bacon, rinded and chopped
2 onions, finely chopped
1 celery stick, finely sliced
1 green pepper, cored, deseeded and finely
chopped
3/4 pint fish stock
8 oz potatoes, diced
1 bay leaf
1/2 tsp chopped marjoram leaves
3 tbsp plain white flour
1/2 pint milk
1 lb mussels, cooked and shelled
1/4 pint single cream
salt and white pepper
1 tbsp finely chopped parsley, to garnish
crusty French bread, to serve |