For the minestrone

Place a pan over high heat and cook the mussels with the wine until opened.
Strain the cooking liquid and reserve. Remove the mussels from the shells, roughly chop and reserve. Place a pan over medium heat and render the bacon in the oil. Add the onions, leeks, celery, and sweat until the onions are translucent. Season with salt and add the garlic and tomato paste and sauté until a nice color and aroma develops. Add the rest of the ingredients and simmer until the shrimp is cooked, about 5 minutes. Add the reserved mussels and season as required.