Mussel soup with tomatoes

I clean the mussels thoroughly, scraping the shells with a small knife and removing the beards.

I heat oil and a garlic clove in a frying pan, add the mussels and cover with a lid.

I leave for a few minutes until the mussels open.

I remove the meat from the shells and set aside.

I strain the mussel liquid through a very fine sieve to remove impurities, keeping a few mussels in their shells.

In a pan, I sauté a chopped shallot with a little oil and a garlic clove.

I add the peeled tomatoes, which I have lightly blended.

I cook for about ten minutes, then add some mussel cooking liquid, without making the soup too thin, and remove the garlic.

I add the mussels.

Also the reserved shells and a pinch of chilli. Taste the sauce: I did not add salt because the mussel liquid is usually very salty.

I add plenty of chopped parsley, cook for a few minutes to develop the flavours and serve with large toasted bread croutons.