- 2Kg of Mussels
- Garlic, 2 cloves
- Onions, 2
- Tomato sauce, 2 tablespoons
- Sweet paprika from
- La Vera, 1 tablespoon
- Wheat flour, 2 tablespoons
- White wine, 200 ml
- Mussels cooking water, 200 ml (or fish broth)
- Salt to taste
- Extra virgin olive oil, 3 tablespoons
- Parsley, 3 or 4 sprigs
How to make mussels in sauce
Clean the mussels
We clean the mussels for this, we scratch the shell and rinse them well under a stream of cold water. If one of them has a broken shell or is open, we throw it away.
Cook the mussels and remove the shells
In a casserole we toss the mussels and cover and let them cook for 2 minutes until they open, and when they do, we remove them from the pot and reserve the mussels on one side and, on the other, the broth that will remain in the pot that is nothing more than the water released by the mussels. Pure taste of the sea.
Prepare the marinara sauce for mussels
In a pan or low casserole we heat the olive oil in which we will start by sautéing the peeled and finely chopped garlic cloves until they begin to dance and release all their aromas.
Next, add the finely chopped onions and fry them until golden brown.
When the onion is golden, add the chopped parsley and the flour, which we will cook for a couple of minutes so that it loses the raw flavor.
Add the white wine and boil until the alcohol evaporates.
We add the broth that we had reserved for the mussels and, if the quantity of the latter is not enough, we can add a little water or fish broth.
We also add the tomato sauce and mix everything well.
Add the paprika and cook over medium low heat for about five minutes, stirring from time to time so that our marine sauce for mussels does not stick to the bottom.
Finally, we add the mussels that we have reserved and let them cook for a couple of minutes to warm up.