Red Wine Mussels with Leek & Pancetta - Moro Olive Oil

Ingredients

• Lunch , Dinner
• 2 teaspoons Moro Tradicional Olive Oil
• 8 thin slices pancetta, cut into strips
• ¼ cup Moro Tradicional Olive Oil, extra
• 1 leek, cut in half lengthwise and sliced
• 1 small red capsicum, finely diced
• 2 cloves garlic, crushed
• 1 small red chilli, sliced
• 2 cups pinot noir, merlot or grenache red wine
• 2 kg fresh mussels, de-bearded
• ½ cup continental parsley leaves
• 100g unsalted butter, cubed
• 6 slices crusty bread
• 01 Heat Moro Tradicional Olive Oil and sauté pancetta until crispy.
• 02 Drain on absorbent paper. Heat extra olive oil in a large pot and cook leeks over low heat, stirring occasionally, for 15 minutes until softened.
• 03 Add capsicum, garlic and chilli and sauté until softened.
• 04 Add wine and mussels and simmer covered for 5-10 minutes, stirring occasionally, until mussels have opened.
• 05 Turn off heat and stir in parsley and butter until butter has melted.
• 06 For each serve, place a slice of bread in the bottom of a bowl, top with mussels and red wine sauce and serve sprinkled with crisp pancetta.