You will need: 1kg fresh mussels - extra virgin olive oil - garlic - red pepper - 1 can of peeled plum tomatoes - 1 tsp salt - fresh parsley
Start with scrubbing the mussels and rinsing them under running water. Put them in a large pot on a minimum heat with just an inch of water and cover them with a lid so that they can slowly open.
In the meantime prepare another large pot with an inch of oil and two cloves of garlic on a medium heat. Leave them for about 5 minutes, then add the can of tomatoes (if the tomatoes in your can are in one-pieces you first have to cut them in small pieces.) Add also a considerable pinch of salt and half of a red pepper (the quantity of red pepper is up to your taste!) Let the sauce cook for 5 more minutes.
As soon as the mussels are ready and open (get rid of the shells that have not opened), drain them and add them to the tomato sauce, but do not eliminate the water in which they have been cooked, because you have to filter it until becomes clean, to get rid of the sand that may be in it. Once you have the water filtered, add it to the soup of mussels and cook all the ingredients together for about 15-20 minutes. Finally chop some fresh parsley, mix all together and serve with some fresh rustic bread in soup bowls. Enjoy!