Ingredients

• 2 red bell peppers, stems and seeds removed and cut into 1/2-inch pieces
• 1 small yellow onion, roughly chopped
• 4 large garlic cloves, peeled and roughly chopped
• 1/4 cup fresh cilantro sprigs
• 1 teaspoon dried oregano
• 1/2 teaspoon cumin seeds
• 1 tablespoon extra virgin olive oil
• 2 pounds mussels, debearded (if necessary) and shells scrubbed
• 1/2 cup dry white wine (such as sauvignon blanc)
• 1/2 cup low sodium chicken stock
• Crusty bread to serve (optional)

Serves 4 as a starter