MUSSEL SAUCE (Naples, Campania)

INGREDIENTS FOR 4 PERSONS

1 kg of mussels

2 salt anchovies

½ cup of extra virgin olive oil

3 mature tomatoes

a sprig of parsley

4 cloves of garlic

½ cup of white wine

salt and pepper

PREPARATION

Wash the mussels carefully, scrubbing the shell well,
then put them over the flame in a wide frying pan
with the oil and the garlic and parsley mix.
Check that they are open, bathe them with the wine,
then remove the molluscs from the shells and filter the liquid.
 Wash the mussels then remove the caked-salt and also the fishbones
from the anchovies, crush them hoarsely and put them in the oil
over a vigorous flame.  Add the tomatoes and sauté it all lively
to condense the gravy. Add in the mussels and their broth, 
sauté to thicken its consistency and add salt and pepper.