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1
Scrub the mussels clean and pull off the beards.
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2
Discard any mussels that refuse to close after a sharp tap.
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3
In a heavy-based saucepan, saute the onion, celery, garlic and golden spice mix in the olive oil for about a minute, then add the wine and the mussels.
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4
Cover, turn the heat up and steam for 3 minutes.
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5
Turn the mussels well, replace the lid and steam for a further two minutes or until the mussels have opened.
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6
Remove the pan from the heat and allow to steam for a further minute before taking off the lid and straining the liquor through a fine sieve to catch any dirt.
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7
Reserve the liquor.
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8
Throw any unopened mussels back into the pot and steam for another minute or two.
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9
Discard any that stubbornly refuse to open.
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10
Allow the mussels to cool, and then remove them from their shells and cut in half.
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11
Steam the potatoes and whole leeks for 10-15 minutes, or until tender.
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12
Remove from the heat and allow to cool a few minutes.
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13
Split the leegs in half lengthwise, then cut them into 1/2-inch slices.
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14
Return the mussel liquor to the pot, add the cream and bring to a boil Add the potatoes, leeks and preserved lemon (or zest) then the saffron and thyme.
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15
Heat thoroughly.
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16
Add the diced tomatoes and mussels and warm through briefly.
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17
Season with pepper.
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18
Sprinkle the bacon liberally with brown sugar and fry until golden brown.
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19
Shred and sprinkle on the soup and garnish with the crisp fried leeks.
