Heat a frying pan over medium heat. Toast cumin, coriander and fennel seeds for 2 minutes until fragrant. Pound in a mortar and pestle until finely ground.
Process onion, garlic and chilli in a food processor to a paste.
Place oil in a frying pan set over low heat. Cook paste for about 5 minutes until onion has softened, stirring regularly. Add spice mixture and turmeric, and cook for a further 2 minutes or until fragrant.
Add white wine, cook for 1 minute, then add tomatoes. Add salt, sugar and vinegar, and bring to the boil over medium-high heat.
Add mussels, stir to combine, and cover with a lid. Cook for about 2 minutes or until shells open. Remove from heat.
Stir in spinach and lemon zest to combine.
To serve, divide mussels between bowls.

Notes

Serves: 4 as a starter or 2 as a main meal Preparation time: 15 minutes Cooking time: 10 minutes

MasterChef