Mussels in shell halves with tomato sauce

I recommend to everyone a wonderful culinary recipe of traditional Italian cuisine. Mussels in half shells with tomato sauce are the real Italian food.
For cooking, we will need a large cauldron or, in extreme cases, a saucepan with thick walls.
Pour oil on it, add garlic and thyme, and heat for 2-3 minutes. During this time, the oil will be saturated with aroma. Washed mussels will be added to the same place in the cauldron. Then top up the wine and simmer for 2-3 minutes on the slowest fire. Mussels at the same time must necessarily open up. Those that will not do it in 7-8 minutes should be extracted and thrown away, they are not suitable. After that, we catch the opened clams and transfer them to a separate bowl, where they should cool down. When the mussels cool down, they need to be cleaned from the shells. But don't rush to throw away all the shells. Leave exactly half, they will still be useful. Extract thyme and garlic from the cauldron. Now add tomatoes and their juice, red pepper, apple cider vinegar and a little salt. Then this mixture should be cooked slowly, stirring, until it thickens and becomes homogeneous (approximately 15 minutes). As a result, we get the sauce.
Now it remains to add mussels to it and simmer a little, but no more than 1 – 1.5 minutes.
Now we serve the dish, but in a special way: we put mussels in each empty shell and pour the sauce. Decorate the top with green onions. Now you can serve the dish.