Chilli Mussels - Variation

EDC recipe with adjustments: I doubled it (some stuff) & substituted a few fresh items from pantry.

Step 1 - Additional whole onion, halved. 4 pcs garlic & 2 medium red chillis (1 with seeds inclusive). Basil leaves, two sticks of rosemary. Choppe on Speed 5, 5 seconds.
Step 2 - Add 2 cans of tomatoes (I purchased the one with pre mixed basil & oregano - adds extra flavor). Add 1 Tbspn of TM vegetable paste. Add 1 Tbspn of pizza base tomato paste.
Step 3 - Then place Varoma receptacle filled with cleaned mussels (2kg) on top of locked in lid).
Step 4 - Add 200 mL of white wine by drizzling it over mussels.
Step 5 - Cook for 20 mins on Varoma temp, at Speed 1.
Step 6 - At 16 mins, pick out the opened mussels, keep cooking the rest.
Step 7 - most mussels will have opens by 20 mins mark. Serve with sauce poured on top, garnish with chopped parsley / lemon rind / finely chopped spring onions.

Note: upon testing different branded & variation (diced, whole) cans of tomatoes. Coles or the generic brand canned vegetables will be more watery. So reduce the wine accordingly.