Recipe by Simon Walden @thetradiebbq

Add a splash of olive oil to a large pot and heat over medium heat. Add the bacon, shallot, celery, and chilli flakes, frying for 5 minutes until softened.

Add the potato and corn to the pot followed by the stock and bring to a boil, cooking until the potato is soft. Around 8-10 minutes.

Using a stick blender, gently blend the soup, pulsing to your preferred consistency. I like it a bit rustic with some texture.

Clean the mussels and remove the beards, then add to the soup along with the milk or cream. Cover with a lid and cook until the mussels open. Discard any that don’t open, season with salt and pepper.

Divide the soup into bowls and garnish with chopped parsley and a drizzle of chilli oil.

Best served with crusty garlic bread. Enjoy!

• Olive Oil

• 3 Strips Streaky Bacon

• 1 Shallot, Finely Sliced

• 2 Sticks Celery, Finely Chopped

• 1/2 tsp Dried Chilli Flakes

• 1/2 Cup Corn Kernels (Frozen)

• 2 Potatoes, Cubed

• 1 L Fish or Vegetable Stock

• 16-18 Fresh Green Lipped Mussels

• 1/4 Cup Milk or Cream

• Fresh Parsley, Garnish

• Chilli Oil