Put the tomatoes in a heatproof bowl. Cover with boiling water, leave for 3 minutes, then drain and peel. Quarter the tomatoes and scoop out and discard the seeds using a teaspoon. Roughly chop the remaining tomato.

Heat the oil in a large pan with a tight fitting lid. Add the garlic, shallot and chilli, then gently fry for 2-3 minutes until it's softened. Pour in the wine and add the tomatoes, paste, sugar and seasoning (mussels are naturally salty so take care with the salt). Stir well and simmer for 2 mins.

Tip in the mussels and give them a stir. Cover tightly and steam for 3-4 mins, shaking the pan halfway through, until the shells have opened.

Discard any shells that remain shut, then divide the mussels between two bowls and add the basil leaves. Provide a large bowl for the empty shells.