SPICED MUSSELS

1 tsp (5ml) olive oil

2 rashers streaky bacon, chopped

3 leeks, thinly sliced

2 celery sticks, thinly sliced

2 carrots, diced 1 red

chilli, deseeded and thinly sliced

3 cloves garlic, crushed

2.5kg whole-shell mussels, cleaned

1/3 cup (80ml) dry white wine

2 x 410g tins Mexican-style tomatoes

handful fresh coriander leaves, chopped + extra

chunky bread, to serve

Heat the oil over medium-high heat in a large saucepan. Fry the bacon for 5 minutes until crisp. Remove and set aside.

Lower the heat to medium and fry the leeks, celery, carrots, chilli andgarlic in the same saucepan for 5 minutes until soft. Season.

Add the mussels and wine. Close with a lid and steam for 5-10 minutes, until all the mussels have opened (discard any that remainclosed).

Add the tomatoes and bacon to the pot and a handful of coriander leaves. Season to your liking.

Serve with extra coriander leaves and chunky bread.

#mussels #spiced