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 chilli, then gently fry for 2-3 mins until softened.
Pour in the wine and add the garlic oil,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 chives and basil leaves.
Provide a large bowl for the empty shells.
Recipe from Good Food magazine
2 ripe tomatoes
2 tbsp olive oil
1 tbsp garlic infused oil
1 red chilli, deseeded and finely chopped
small glass dry white wine
1 tsp tomato paste
1 tbsp chopped chives
pinch of sugar
1kg cleaned mussels
good handful basil leaves