Chop finely the parsley

Finely chop the garlic and put it into the heated oil along with the peppers, don't overcook.

Put the mussels, pour their wine, let it evaporate and put the chopped tomato, the parsley and top with breadcrumbs. The mussels will give juice, salt I do not add, they are so salty. Cover with a lid and stirring periodically looking when open all the shells to boil for another 5 minutes and ready.

Put in a bowl along with the broth, scooping his shell, eating the mussel. The broth is very tasty to dip bread.