Spicy Mussels Hot Pot

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RECIPE OVERVIEW

This is the perfect meal for the Halloween midterm break, as it's fun to do as a family or with friends and it's as easy one pot wonder to boot. This dish is a take on an amazing meal I had in Barcelona when I was 16. I have never quite managed to get it as good as that one, but I always love trying to.

Preparation time: 25 minutes

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Cooking time: 15 minutes

Ingredients

1 pinch Black Pepper
2 - Carrots
grated
400 g Chopped Tomatoes
8 slices Crusty Bread
sliced and toasted, to serve
2 cloves Garlic
minced
1 cup Garlic Mayonnaise
to serve
2 tsp Ground Cumin
2 tbsp Olive Oil
1 - Onion
diced
1 tbsp Paprika
1 pinch Salt
50 g SuperValu Fresh Coriander
75 g SuperValu Fresh Parsley
2 - SuperValu Leek
finely sliced
1 kg SuperValu Mussels
150 g SuperValu Tomato Purée
1 glass White Wine

Method

Scrub the mussels well, then place in a large bowl and soak for 30 minutes. Drain and set aside.
Place the largest pot you have on a medium heat. Add the oil and allow it to warm up, then add the onion and cook for about 5 minutes, until soft. Add the carrots, leeks and garlic and increase the heat a bit. Cook for a further 4 to 5 minutes.
Stir in the white wine and increase the heat to let it bubble up for a minute, then add the tinned tomatoes, tomato purée, paprika, cumin, half the parsley and half the coriander. Add the mussels and cover with a lid. Cook for 3 to 4 minutes, until all the mussels have opened (discard any that have not). Add the remaining parsley and coriander and season to taste with salt and pepper.
Serve in a wide, shallow bowl with a slice of toasted crusty bread spread with garlic mayo alongside.