Rinse mussels well, and place them on a baking sheet. Drizzle olive oil over each mussel.
Peel and finely chop garlic. Heat remaining olive oil in a skillet and stir-fry the chopped garlic for 2-3 minutes.
Wash tomatoes, clean the skin, cut into small cubes and add to garlic. Cook until the tomatoes soften but not until they lose their structure and get mushy.
Add a teaspoon of tomato paste and a few drops of Tabasco. Add salt and stir. Stew for 5-7 minutes. Carefully dress the mussels with a generous amount of the tomato sauce. Sprinkle cheese on top.
Place the baking sheet with the mussels in a preheated 200 degree oven for 10-15 minutes. Make sure that the dish is not burnt. Once the cheese is slightly browned, remove the muscles from the oven. Serve.