Mussels and tomato stew Recipe

Ingredients

• 2 1/2 kg mussels
• 350 ml dry white wine
• 250 g peeled and finely chopped onions
• 250 g celery
• 200 g streaky bacon
• 300 g finely chopped carrots
• 2 tins of peeled tomatoes ( 400 g each)
• 3 tbsp Kerrygold Pure Irish Salted Butter
• 2 tbsp Pernod
• 4 sprigs of lemon thyme
• 3 cloves of garlic
• 2 bay leafs
• 1 tsp cumin powder
• Salt
• Black pepper