Ok this is what I did... and O-M-G I outdid myself! They were supurb!

1 jar of arrabbiata tomato sauce (the good italian kind)
1 tin of chopped aromas
handful of fresh continental parsley chopped
half a bottle of white wine
1 kg mussles debearded
salt & pepper
1 onion diced
3 tsp of chili sauce (we use a really good asian one, and you may need to temper it to your liking)

Fry up the onions, add the wine and the garlic cook off for a minute, add the tomatoes & tomato sauce & chili sauce, salt & pepper. Cook for a few minutes and add your scrubbed & debearded mussels (We bought the ones already debearded and cleaned WOOT!) Add your parsley cook until the mussels have opened. Serve with crusty baguette and a nice beer

I think Marc thinks he's a lucky man LOL!