Soak mussels in cold saltwater for 15 minutes. Scrub shells under cold running water, de-beard, and rinse until clear. Discard any mussels that remain open.

In a large pot, heat 2 tablespoons of oil over medium-high heat. Sauté 1 cup of diced shallots and 2 minced fresh red chilies until fragrant and translucent. Add 2 cloves of minced garlic and sauté for another 30 seconds.

Mix in 2 tablespoons of tomato paste and 1 teaspoon of sugar. Stir well for 1 minute until combined.

Introduce 1 teaspoon each of dried basil and dried thyme, cooking for an additional minute. Add 2 cups of diced tomatoes and bring to a boil. Reduce heat and let simmer for 15-20 minutes.

Increase heat back to medium-high, stir in 1 cup of dry white wine, 2 tablespoons of unsalted butter, and a pinch of saffron if using. Add the cleaned mussels, cover, and cook for 6 minutes until opened.

Remove from heat, ensuring all mussels are open; discard any that aren’t. Ladle into bowls with plenty of broth. Serve hot, perhaps with bread or over rice.