Scrub and wash well the mussels with water and drain them.
Put tomatoes into a fireproof pan and cover them with boiled water for 3 minutes, then drain them and remove the skin. Divide each tomato into four and using a teaspoon remove the seeds from the inside and chop tomatoes.
Heat extra virgin olive oil in a large skillet with a lid.
Add garlic, onion, chili and fry them slightly for 2-3 minutes, until soften.
Pour wine and add tomatoes, tomato paste, sugar, salt and pepper as desired. Mix well and simmer for 3 minutes.
Drop the mussels and stir once. Cover the skillet with the lid and cook for 3-4 minutes swishing frequently, until the mussels open up.
Put basil leaves in between the mussels and serve.
2 mature tomatoes2 tblsp Horio Mountain Regions olive oil1 garlic clove, finely chopped1 onion, finely chopped1 red or green chili, finely chopped without the seeds1 small glass of white wine1 tsp tomato paste1 pinch of sugar1 kilo mussels1 handful of basilSaltFreshly ground black pepper
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