ready in 36 min.
Place the vegetables in a bowl and season with the sugar, lemon juice, oil, basil and sea salt.
Place the wine in a large pot along with 100 ml water and bring to the boil. Add the mussels, cover and cook on a high heat until the shells open (approx. 6 minutes). Discard any unopened ones!
Drain and open all the mussels and place the halves with the meat in on a platter. Top with the salsa and serve.