Red Wine Mussels with Leek & Pancetta

Serves 6
Preparation time 20 minutes
Cooking time 30 minutes


Tick off the ingredients as you buy them

  • 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

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.