Mussels in tomato sauce

We begin by cleaning the mussels. To do this, we remove the "beards" and scrape the shells.

In a large saucepan put a little water (a couple of fingers) a little salt and some bay leaves. When it starts to boil, add the mussels and cover. When we see that they are all open, we remove them.

Strain the water released by the mussels and reserve.

In the same pan, add a good splash of olive oil and fry half an onion. When it is golden brown, add the crushed tomatoes. In my case I used some tomatoes that were very soft. You can use purchased tomatoes instead. We also add part of the mussels' cooking water.

Let the sauce cook and, to wait for a while, add a spoonful of flour. Add salt and parsley to taste.

When the sauce is ready, add the mussels and serve.