How to make
Finely chop the garlic and onion. Fry until golden.
Add the tomatoes and spices, setting aside some of the parsley. After everything boils, add the mussels. It is not necessary to defrost them in advance.
After everything has simmered for about 10-12 minutes, which is just enough for the mussels to cook and the sauce has thickened, remove them from the heat and sprinkle with the remaining parsley.
