How to make
Put the mussels in enough salted water, so that it covers them. Leave them for 1 hour and change the water with a new one after the first 30 minutes.
This way, the seafood will throw away the sand they contain and they will not be crunchy when you consume them.
Finely chop the onion and garlic and fry them in olive oil for 10 minutes.
Add the tomatoes, salt, a pinch of sugar, basil and crushed and dried hot cayenne peppers.
Cook for 15 minutes or until the tomato sauce thickens.
Rinse and strain the mussels and add them to the tomato sauce.
Cover them with a lid and gently shake them several times until they all open up - approximately 4 minutes.
In order to fully cook them and for them to open up in the pan evenly at the same time, they should not be in a thick layer in the pan or saucepan.
Serve the mussels in a spicy warm tomato sauce with a glass of white wine.
Enjoy your meal!
