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1
First of all to make the tomato sauce, start off by skinning the tomatoes - put the tomatoes in a bowl and pour boiling water over them and leave it for a minute, then drain and slip the skin off.
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2
Cut them in half and remove the seeds and chop the pulps.
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3
Heat oil over medium heat and add the garlic and saute for a minute or 2 then add in the tomato pulp and season with salt and pepper.
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4
Let it simmer gently until the sauce has reduced and thickened for about 45-60 minutes stirring occasionally.
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5
Towards the end of cooking time, add in the basil leaves, give it one good stir and take it off heat.
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6
To clean the mussels, tip the mussels into a sinkful of cold water and, using a brush, give each one a scrub and pull off the little hairy beards.
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7
Discard any broken mussels and, if there are any still open, give them a sharp tap with a knife to see if they close - if they don't respond, throw them away.
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8
When all the mussels are clean, swirl them around in more cold water to get rid of any last remaining bits of grit.
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9
In a deep cooking pot, saute the garlic in oil then add in the tomato sauce, stock and chopped parsley and bring it to boil.
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10
Add in the mussels and cook the mussels till they are open completely discarding any mussels that do not open - this should take about 5-8 minutes.
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11
Give it a good stir and remove from heat.
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12
Serve immediately garnished with parsley.
