1.5kg fresh cleaned mussels; 2 tbsp olive oil; 10 toasted, skinned almonds; 10 toasted, skinned hazelnuts; 4 large cloves garlic, minced; 1 medium onion, finely chopped; ½ dried red chilli, crumbled; 400g fresh tomatoes, pulsed to a puree; pinch of sugar; salt and pepper; 1 cup dry white wine; pinch of saffron; ¼ cup chopped parsley

Clean and rinse mussels. Heat 1 tbsp olive oil in a large pot, toast nuts, then add half the garlic. Cook until garlic is fragrant. Once cooled, pulse mixture, add 1 tbsp of parsley, set aside. Heat 1 tbsp oil, saute onion. Add pinch of salt, remaining garlic, chilli and cook for 1 minute. Add tomatoes, pinch of sugar, salt and pepper, turn heat to medium-high. Bring to the boil, reduce the heat, cover and simmer 20-30 minutes, stirring until the mixture is fragrant. Add wine and saffron, bring to boil. Add mussels, cover and steam 4-5 minutes until they open. Remove open mussels to a bowl and discard others. Stir nuts, garlic mixture and remaining parsley into sauce. Serves 4.