In a pot heat the tomatoe sauce together with the minced garlic, one tablespoon of olive oil, the chili, the bay leaves and some salt to taste. This is just to reduce the sauce a bit and mix the flavours.
Check, wash and clean the mussels. Set aside. Heat a big pot of water for the pasta.
When the pasta goes into the cooking water, heat a tablespoon of olive oil in a large pot and when hot, add the mussels. Put a lid on and wait 4-5 minutes.
Steam will form and the mussels will start to open and release liquid. It's important to get rid of most of it, otherwise your sauce will be too runny. So after 5 minutes drain the liquid. Repeat after a couple minutes.
Add the wine to the mussels. Leave 1/3 of the tomato sauce in the pot and add the other 2/3 to the mussels. Stir well until the mussels are covered.
Add the parsley and stir again. Set aside for a couple of minutes.
Add the cream to the remaining tomato sauce and season with salt and pepper.
Drain the pasta and add to the tomato sauce. Stir until the tagliatelle are covered in sauce.
Serve everything together with some fresh baguette and a nice dry white wine. Enjoy!