Scrub and beard the mussels. Put them in a large pan with
Heat the olive oil in a large pan and sweat the onions over a low heat for 10–15 minutes, until they are soft and golden. Add the tomatoes, bay leaf, herbs, chilli, saffron and wine, and the liquid from the mussels.
Reduce the sauce for 10 minutes, taste for seasoning, then add the mussels and cover the pan. Cook for, at most, 4–5 minutes and serve very hot.