Soak the fresh mussels in cold salt water for 15 minutes, discarding any that remain open after tapping.

In a large pot, heat oil over medium heat and sauté shallots and chilies for 2-3 minutes until translucent.

Add minced garlic, tomato paste, and sugar; stir for another minute until aromatic.

Incorporate dried basil, thyme, and canned tomatoes, bring to a boil, then simmer for 15-20 minutes.

Stir in white wine, butter, and saffron, then simmer for another 2 minutes.

Add mussels to the broth, cover, and steam for about 6 minutes until shells open.

Serve in bowls with broth, best enjoyed with crusty bread or over rice.