Mussels

Wash and scrub the mussels thoroughly

Cook the mussels in a large pot with the white wine over low heat for about 5 minutes, stirring occasionally, or until they open

Strain the liquid from the pot and reserve it

Discard any unopened mussels

Allow the cooked mussels to cool to room temperature, then refrigerate them covered with damp paper towels in a plastic bag or wrapped in plastic wrap for at least 2 hours or overnight

To assemble the dish, remove the top shell from each mussel and gently pry it open, leaving the bottom half intact

Reserve any juices that accumulate during this process

For the sauce: heat the olive oil in a pan over medium heat until fragrant

Add the finely chopped onion and cook until softened, about 5 minutes

Add the crushed garlic and cook for an additional minute

Stir in the ground cumin and cook for 1 minute more

Add the diced tomatoes, 3/4 cup of the reserved mussel cooking liquid, and bring to a simmer

Cook over low heat for 10 minutes or until the sauce has thickened slightly

Stir in the chopped pimento pepper, parsley, and cilantro

Season with salt to taste

Allow the sauce to cool, then spoon it over the mussels

Serve immediately.