Provençale mussels | Women's Weekly Food

Ingredients

• 1.5 kilogram large mussels
• 1 tablespoon extra-virgin olive oil
• 1 trimmed (100g) stalk celery, sliced
• 1/2 small (100g) leek, diced
• 2 clove garlic, chopped finely
• 1 medium (150g) ripe tomato, diced
• 4 sprigs fresh thyme
• pinch saffron threads
• 1/2 cup (125ml) white wine
• 50 gram butter
• micro cress or fresh herbs, to garnish
• lemon wedges and bread, to serve