Ingredients
1000 g (about 2.2 lbs) fresh mussels in shells, 120 g (about 1 medium) tomato (diced), 10 g (about 2 teaspoons) anchovy paste, 2 tablespoons Marinara sauce.
Seasonings
Peeled garlic cloves 3-4, dried chili (chopped) 1 g, olive oil a drizzle, white wine 3 tablespoons, Italian parsley (chopped) 10 g, tomato paste, olive oil, salt, and pepper each a pinch.
Instructions
1. Heat olive oil, then sauté minced garlic and anchovy paste until fragrant, add tomato paste and simmer over low heat for about 10 minutes.
2. Crush the garlic cloves and fry in olive oil until golden brown. Turn the heat to high, add the mussels, diced tomatoes, and white wine. Cover and cook until all the mussels have opened.
3. Add the Marinara sauce and simmer over low heat until the soup thickens, then drizzle with a little olive oil and garnish with cilantro before serving.