Let's start on the butter for later. Melt the butter. Stir a liberal pinch of smoked salt (or non smoked sea salt if you can't find the smoked kind), a very finely chopped chili and plenty very finely chopped sage. Refrigerate.

Now, go soak those mussels, take out broken, empty and bad ones. Rub them clean a bit too, in a sink full of cold water.

Sauté onions (in a Dutch oven), until glassy, add garlic, 1 chopped Chili without seeds.

Add passata, sumac, good dash of vinegar and pepper & salt tot taste.

Add fruits de mer and tilapia and let simmer for 3-4 minutes.

Add the mussels, without those broken and bad ones. Close the lid, let it simmer for about 5-6 minutes.

Ladle a few loads of the Seafood mixture in a deep plate, add the grilled half rolls to the side, let it soak a little and sprinkle with parsley.

Serve and enjoy! (Oh, time to use that other bottle of wine!)