After washing the mussels clean in running water, dissolve the thick salt in cold water and desalinate them for about 30 minutes.

Chop the garlic and chop the onions.

Grease a heated pan with olive oil and stir-fry garlic and onions.

When the onion is about to be half-cooked, stir-fry the marinated mussels, then stir-fry about half a cup of white wine for a few minutes until the alcohol evaporates.

Pour a whole can of commercial pasta sauce and cut the cherry tomatoes in half, or boil them together.

When you put in the commercial pasta sauce, shake about 500g of water in the bottle, and pour it, the sauce will be emptied cleanly and the amount of soup will be enough. You can add more water if you think there is less water while boiling.

Boil ketchup and butter together to make the flavor even better.

Boil it for about 20 more minutes. In fact, I didn't cook exactly on time, but if I boil it for too long, the mussel can become tough, so I finish the dish in two to 30 minutes.

If you put your own soup and put mussels in it, the main dish is a great tomato mussel stew!

It's good to boil pasta noodles and boil them together in soup.

It's really delicious even if you grill the bread slightly and dip it in the soup. It's good as an invitation for guests, but it's a dish that you often make in winter because it feels like you're getting better when you cook even when you feel a cold on a chilly day.