Ingredients (serves 4):
1 kg Mussels
1 tablespoon dried oregano
900 g sweet cherry tomatoes
3 tablespoons fresh basil
1 tablespoon dried chili pepper
0.5 dl olive oil
1 teaspoon chopped thyme or 1/2 teaspoon if you are using dried thyme
1 red onion
0.5 teaspoon salt
0.5 teaspoon freshly ground pepper
1 tablespoon sugar
3 cloves garlic
Fry the chopped onion and garlic in olive oil in a heavy boiling pan. Cut the tomatoes in half and add to the pan, bring to a boil and let it boil for 5 minutes. Add, sugar, salt, oregano, thyme, basil and chili pepper and black to the taste.
Clean the mussels, rinse in cold water and knock on the mussel to make it close.
Add the mussels to the sauce. Put the lid on and boil for 5-7 minutes.
When the mussels are done serve with fresh white bread.
This dish pairs perfectly with a crisp Sauvignon Blanc.