Start by cleaning your mussels under cold water, scrubbing any dirt off the shells and removing the 'beards'. Make sure to discard any mussels that don't close when you tap them – those are no good for our delicious pot.

In your large pot, heat the olive oil over medium heat. Once the oil is hot, add in the chopped onion and garlic and sauté until the onions are golden and fragrant.

Stir in the turmeric and chilli flakes, mixing well with the onions and garlic. This will give our mussel pot that classic South African kick!

Toss in those fresh tomatoes, stirring to combine them with the rest of the ingredients. Let them cook for about 5 minutes, until they begin to break down and create a beautiful, hearty sauce.

Time for the wine! Pour it in and let it simmer for a minute or two, letting the alcohol evaporate.

Now, the moment we've been waiting for – add the mussels to the pot, give everything a good stir and cover the pot with the lid. Let the mussels steam for about 8-10 minutes, until their shells open. Remember, any mussels that don't open after this should be discarded.

Season the mussels with salt and pepper to taste, and then serve them up in bowls with a sprinkle of chopped parsley on top for that fresh finish.