Scrub mussels, if needed, and remove any beards. Discard any mussels with cracked shells or any that do not close when tapped.
Toss together grape tomatoes, olive oil, 1 tsp (5 mL) thyme, salt and pepper; bake for 12 to 15 minutes or until blistered. Set aside.
Cook pasta according to package directions; drain.
Meanwhile, melt butter in Dutch oven or large saucepan set over medium heat; cook shallot and remaining thyme for about 1 minute or until softened. Stir in tomato paste; cook for 1 minute. Stir in wine and cream; bring to boil. Cook for 2 minutes.
Meanwhile, in food processor, mix together red peppers, almonds, oil, vinegar, garlic, paprika and cayenne until combined.
Stir Romesco sauce into cream sauce; return to boil. Stir in mussels; cover and cook for about 5 minutes or until mussels open. Discard any mussels that do not open.
Toss pasta with mussels and sauce. Spoon reserved roasted tomatoes over top; sprinkle with basil.
Omit cream and substitute tomato sauce for a lighter dish, if desired.