Instructions:

Give your mussels a good rinse in cold water.

Squeeze each mussel closed and leave on the side for 2 minutes discarding any that have not slightly reopened after 2 mins and those with broken shells. Don't worry, these packs are overstocked to allow for the odd discard

Mash your tomatoes and set aside

Start heating a large pot of water on the hob for the pasta

Combine your garlic, shallot with white wine in another pan, pop on a lid and bring to the boil

Once boiling, turn down the heat and add your juicy mussels

Cover and cook for 2-4 mins, shaking pan from time to time or until mussels open up. Using tongs remove from the broth and place the mussels into a bowl. Discard any that do not open and set aside a your pan of juicy mussel broth for later

Leave your mussels to cool in their bowl then remove from their shells

Start cooking your pasta

Heat your olive oil over medium heat in a pan and add your chilli flakes. Gently cook for less than a minute then add your tomatoes, thyme and sugar

Turn heat up, stir regularly and cook for a further 5 minutes

Add a good splash of your mussel broth and stir till it simmers

Add any salt to taste and tip your bowl of mussels into your tommy sauce and cover to keep warm

Drain and serve your cooked pasta with the tomato mussels sauce and add plenty of parsley to serve, enjoy!