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Preheat oven to 180˚C.
Heat the oil in a large deep frying pan or saucepan with lid. Add the onion, garlic and chilli and cook for 5 minutes or until softened.
Add the tomato paste, basil, turmeric and thyme and cook for 1 minute or until fragrant.
Stir in the chicken stock, tomatoes and sugar, then cover and simmer for 15 minutes.
Meanwhile, for the garlic bread, cut 6 thick slices into the bread without cutting all the way through.
Mix the butter, garlic, salt and parsley in a bowl. Taste for seasoning, then spread the garlic butter over the cut bread slices.
Spread any remaining garlic butter over the bread, pushing the loaf together.
Wrap in foil, place on a baking tray and bake for 12 minutes.
Unwrap the bread and bake for another 2-3 minutes or until golden and crisp.
Add the mussels to the chilli sauce, stir to combine well, then cover and cook for 6 minutes or until the mussels begin to open.
Remove from the heat, stand for another 1-2 minutes until all the mussels have opened.
Season the sauce to taste, then scatter with chopped parsley and serve with lemon wedges and garlic bread.