Mussels were washed with a brush, rinse, flooded with 1.2 l of water and boiled until opened. In the oil fry the chopped onion, add boiled, peeled and finely chopped tomatoes, crushed garlic, marjoram, thyme, black pepper, salt and a little stew. Add broth from the mussels and boil 15 minutes. Soup blending, vazvaryava, add noodles and mussels taken from the shell, and boil a little more. Sprinkle with chopped parsley and serve.