Mussels in tomato sauce

Find the mussels: put them in a container with cold water, wash them and remove broken shells and shells that remain open, even after tapping on the edge of the box. Place the mussels in a large (mussel) pan.

Pick the basil leaves, stack them and cut into strips. Preheat the oven to 200-225 ° C.

Heat the oil in a saucepan with a thick bottom and fry onion and garlic. Stir in the tomato puree and stir-fry for 1 minute. Add the tomato pieces with the juice and bring it to the boil. Remove the pan from the heat.

Bring the mussels to the boil with no additional moisture on high heat; the mussels release enough water themselves. As soon as the mussels come up, pour the sauce and scoop the mussels.

Cook the mussels until all the shells are open. Put in the basil leaves. Meanwhile, according to the instructions on the packaging, bake the pre-baked ciabatta.