1 and 1/2 coffee spoons of salt
1 finely chopped onion
1 tomato
2 and 1/2 coffee cups olive oil
2 carrots and 2 medium potatoes
2 pinches of sugar
3 cloves of garlic cut in fine pieces
5 glasses of water
60 shelled and cleaned mussels
chopped parsley and one bay leaf
Place the mussels in a saucepan and cover with water. Boil at a high heat for 2 minutes, then drain. Peel and dice the carrots and tomatoes.
Heat the olive oil in a saucepan. Add the onions and brown for 2 minutes. Now add the garlic and carrot and brown for 2 minutes. Add the water, salt, sugar, bay leaf and boil for 30 minutes on a low heat. Then add the mussels and the potatoes and simmer very slowly for another 30 minutes. When cool serve garnished with the chopped parsley.