1. Heat olive oil in a large wok.
2. Add garlic and sauté until fragrant.
3. Next add tomato passata, turmeric, chili, black pepper, salt and cook on medium flame for 5-8 minutes until oil surfaces.
4. Add mussels, stir well.
5. Adjust heat so sauce is still simmering.
5. Cover and cook for 5 minutes until mussels open. Add lemon juice and basil, stir well. Serve hot with crispy French baguette. (Discard any unopened mussels before serving)