Preparation time 20 minutes
Cooking time 30 minutes
Tick off the ingredients as you buy them
Heat Moro Tradicional Olive Oil and sauté pancetta until crispy. 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. Add capsicum, garlic and chilli and sauté until softened. Add wine and mussels and simmer covered for 5-10 minutes, stirring occasionally, until mussels have opened. Turn off heat and stir in parsley and butter until butter has melted. 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.