Heat the olive oil in a large frying pan. Chop the onions and garlic, add and sauté briefly together. Blanch the tomatoes briefly and remove the skin. Core the tomatoes and cut into small cubes.
Add cayenne pepper, white wine, diced tomatoes and sugar and bring to a boil. Add the cream, basil and parsley to the sauce. Add the cleaned mussels and cook with the lid closed until the shells open.
Remove the mussels from the sauce, arrange them on plates and keep them warm. Attention: Mussels whose shells have not opened are spoiled! In any case, throw them away!
Season the sauce with pepper, cook a little and pour over the mussels. Do not season with salt, as the water in the mussels contains enough salt.
Subject: Dinner for two (2 Feb. 94)