Fantasmas mussels in tomato sauce

Ingredients for 4 servings:

• 3 kg mussels
• 1 bunch parsley, flat
• 10 cloves garlic
• 3 tbsp oil (pepper oil)
• 3 tbsp extra virgin olive oil
• 3 large onions
• ½ liter vegetable broth
• 400 g tomato paste
• 400 g tomatoes, chopped from the can
• Salt and pepper, black

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 40 minutes

Pasta with tomato sauce

Clean the mussels thoroughly and brush them under running water. Discard any mussels that are already open or damaged. Heat the chili pepper and olive oil in a large pot. Peel 10 garlic cloves and finely chop 5 of them. Finely slice the onions. Roughly chop the parsley and sauté half of it with the garlic and onions. Add the cleaned mussels while still dripping wet and cook until the shells open (approx. 10 minutes). Carefully turn the mussels frequently with a slotted spoon. Add the stock, tomato paste, and tomatoes and cook for 20 minutes until cooked through. Season the stock with salt and pepper. Divide the mussels among soup bowls, drizzle with the stock, and sprinkle with the remaining parsley. Serve with white bread.