Moules Provençales

Well, after trying out moules marinieres (with white wine) at home the other day, I got together with my Russian classmate to make moules provençales this time, or something close to that, throwing in an extra amount of tomatoes and garnishing the whole mixture with parsley.

It was just as good as before and before I knew it my colleague had eaten half the bowl. The broth left after all the mussels had been eaten was as good as before.