Put the tomatoes in a heatproof bowl.
Cover with boiling water, leave for 3 mins,
then drain and peel. Quarter the tomatoes
and scoop out and discard the seeds using
a teaspoon. Roughly chop the tomato flesh.
Heat the oil in a large pan with a tight-
fitting lid. Add the garlic, shallot and chilli,
then gently fry for 2-3 mins until 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.