Preparation: Wash mussels and rub with a brush to clean them well. Place them in a pan let open at lively flame, add a good amount of black pepper and continue cooking for a few minutes, remove the mussels remained closed and filtered the liquid. Fry with oil 2 cloves of garlic and add 200 grams of tomato pulp, cook for a minute lively flame, then add the liquid filtered and mussels and bring to a boil. Cook for one minute, then serve mussels sprinkle with chopped parsley.