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First of all, clean the mussels of all encrustations (here is the guide on how to do it best).
Heat the garlic, oil and parsley in a saucepan, add the mussels.
Add the wine and, once it has evaporated, close with the lid and cook over high heat for 5 minutes or until the mussels have opened (remove any mussels remaining closed).
Drain the opened mussels and filter the cooking juices through a narrow mesh strainer.
Prepare a sauce with garlic, oil, chilli pepper and tomato puree, without salt, cooking it for about 15 minutes, then add the cooking juices of the mussels.
Leave to cook for another 30 minutes on low heat, then add salt if needed, add the mussels and leave to flavor for a few minutes.
At the end of cooking, season with pepper and parsley.
The Tarantina mussels are ready, all you have to do is serve them, with fresh or lightly toasted bread for the necessary dressing.
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