Cozze all'italiano

Rinse the mussels in plenty of cold water. Remove damaged and open shells. Leave the mussels in the water.

Cut the garlic into thin slices and the onion into rings. Let the mussels drain.

Heat the oil in a mussel or frying pan and fry the garlic and onion for 3 minutes. Add the tomato and thyme and cook for 3 minutes. Add the mussels and wine. Cover everything and put the lid on the pan. Cook the mussels for 5-8 minutes until done. Shake the pan regularly.

Tear the leaves of basil into pieces. Season the mussels with salt and pepper. Shake and remove the closed shells. Sprinkle off the heat with the basil. Serve with freshly baked ciabatta and mayonnaise mixed with 3 mashed anchovy fillets.