ingredients
approx 30-40 mussel (depends on how much you wont to make)
little bit of butter
tomato paste (leggos)
2 clove garlic (finely chopped)
half an onion (finely chopped)
gounded origano
fresh basip or mint
method
put a big pan on the heat with quite bit of water (just enoght water that the mussels are half clovered) add the mussles and cook until they are semi open try to avode over cooking them.take off the heat, drain excess water and put mussels aside.
add a little bit of butter to the pan then add garlic and onions, fry until onions turn white and then add the mussles back to the pan. cook for about 1 minute so that the mussels absorb garlic and onion flovours then add approx half a jar of tomato paste, then add afew pinches of origano, basil and mint , then add about 1/4 of a cup of water to soften the paste. continuously stur until the paste is mixed in with the water then take off the heat.
and then gobble the mussels up "yummy" this recipe can also be used as i nice saurce for spagetti and is really good if you serve the mussles with lebbonese bread that is cut up, covered in butter and origano and fryed for a small while until browned
enjoy