Steamed Mussels with Bacon, Tomato and Coconut

Heat your Legacy Pan over medium-high heat. Add the bacon and 4 tablespoons of olive oil and cook until the bacon begins to crisp.

Add the garlic and fry until golden. Remove the bacon and garlic with a slotted spoon and set aside.

Add the remaining olive oil to the pan. Once hot, fry the bread until golden on both sides, then transfer to a plate.

Add the onion, ginger, chilli and cumin to the pan and cook until softened and caramelised.

Return the bacon and garlic, add the tomatoes and bring to a gentle boil. Cook for 2 minutes, stirring occasionally.

Transfer roughly half the tomato mixture to a bowl. Add half the coconut milk to the pan and bring to the boil.

Add half the mussels, cover and cook for 4 minutes. Remove each mussel as it opens and place it in a large bowl. Continue cooking for up to 7 minutes, then discard any that remain closed.

Pour the sauce from the pan over the cooked mussels.

Return the reserved tomato mixture to the pan with the remaining coconut milk. Bring to the boil, add the remaining mussels and cook in the same way.

Return all the mussels and sauce to the pan. Scatter over the coriander and spring onions and serve with the fried bread.