Mussel Soup Tarantina

Preparation:

Preparation: Wash and clean the mussels, then let them open in a saucepan with a drizzle of oil. In a large frying pan, previously greased with oil, fry a clove of crushed garlic and a little chilli pepper. As soon as the garlic begins to take on a colour, remove it together with the chilli pepper and pour the peeled and de-seeded tomatoes into the pan. Add a pinch of salt and cook over medium heat for about ten minutes; then add the mussels, together with their well-filtered sauce. Sprinkle the soup with the chopped parsley and serve it in bowls (preferably earthenware) with croutons.