How to make
Cut the tomatoes into small cubes. If desired, peel them in advance.
Chop the onions and green pepper and fry them in olive oil until they soften. Add the sugar and two pinches of salt and cook until they aquire a light caramel color, then add the tomatoes and hot peppers - crushed.
Let the sauce simmer for 20-25 minutes under a lid on low to moderate heat.
During this time, clean the mussels from the whiskers and growths on their shells. Wash them well and place them in a pot, by pouring white wine over them. Put them on high heat and shake them until they open up, then immediately remove them from heat.
If desired, you can remove only the top shell of each mussel, you can leave them intact or remove the shells completely. Strain the mussel broth.
In a separate pan, fry the slices of garlic cloves in a tablespoon of olive oil. Add the flour and fry for a minute, while stirring constantly. As soon as it starts to smells nice, immediately pour a glass of broth in a thin stream, without stopping to stir.
Add the spicy tomato sauce and mussels to this mixture and cook it for another 3-4 minutes under a lid.
Serve the spicy appetizer sprinkled with fresh parsley.
Note: If you don't want it being too spicy, add only one cayenne pepper instead of 2. You can blend the spicy tomato sauce before adding the mussels to it.
The spicy mussels with tomato sauce are very tasty.
