Mussels marinara

Preparation:

Preparation: Brush the mussels for a long time under running water, in order to remove any encrustations of sand and seaweed. Then put them in a large container without any seasoning and let them open spontaneously, over high heat. Then extract the molluscs from their shells, keeping the liquid they emitted and as many half-shells as there are molluscs. Finely chop the garlic, parsley and basil: put them in a saucepan with the oil and brown them over a very low flame; then add the anchovy fillets, mashing them with a fork until they are reduced to a pulp. Leave to cook for a few minutes, then add the mussels, turn them well in the sauce and pour over the white wine and half a glass of their cooking liquid, carefully filtered. Cook over low heat for 10 minutes; add salt and pepper, then raise the heat to reduce most of the liquid. Remove the mussels from the heat and put a mollusk in each shell. Then arrange all the shells on a serving plate and sprinkle with the cooking juices. Serve the mussels very hot.