In a large pan, fry the onion and garlic together gently in the olive oil, until they are soft but not brown. Add the tomatoes and fry until they begin to soften.

Stir in the red wine and the tomato puree. Season to taste, then bring to the boil, cover and simmer for about 15 minutes.

Add the mussels, re-cover the pan and simmer for 5-8 minutes, or until all the mussel shells are open. Discard any that remain closed.

Stir in the remaining ingredients and cook, uncovered, for about 5-8 minutes, or until the shell fish has thoroughly heated through.

If you have to keep the mussels overnight, wrap them in damp newspaper and store them in the vegetable tray at the bottom of the refrigerator.

To make sure the mussels are fresh, whilst scrubbing them, tap any open ones sharply with a knife. If they do not shut tight, quite quickly, discard them. Also discard any with broken shells or that do not open after cooking.