one.
start by peeling and cleaning the garlic and onion, while keeping the mussels in fresh water.
in a pot, fry the garlic and onion in a bit of butter and olive oil, then add water to cover the content.
be careful not to get splashed by hot oil, so cover the pot with a lid. boil some water and then drop the tomatoes inside that pot - it helps to remove the peel faster.
add the tomatoes and tomato juice in the pot, along with the glass of wine and the spices.
after 8-10 min, you can add the mussels as well.
cover them with a lid, and steam for another 7-8 min. hint: the 