Mussels Neapolitan style

Ingredients for 4 servings:

• 4 kg mussels
• 200 g onion(s)
• 2 sprigs rosemary
• 6 sprigs of thyme
• 1 bunch of parsley
• ½ liter wine, white, dry
• 1 tbsp olive oil
• 1 can of tomatoes, peeled (800 g)
• 4 cloves garlic
• Salt
• Pepper, from the mill
• 1 pinch(s) of sugar

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Dice the onions. Remove the parsley from the stems and chop finely. Combine the wine, half the onions, the parsley stalks, thyme, and rosemary in a large saucepan and bring to a boil. Add the mussels and cook for about 10-15 minutes, until the shells have opened. Transfer to a warmed bowl with a slotted spoon. Discard any unopened mussels. Sauté the remaining diced onions in hot olive oil. Dice the tomatoes and add their juices to the onions. Crush in the garlic. Mix the tomato puree with the mussel broth, bring to a boil, and season to taste with salt, pepper, and sugar. Arrange the mussels on four warmed plates, pour the sauce over them, and sprinkle with the chopped parsley. Serve with a warm baguette.