Mussels in tomato and white wine sauce (mejillones a la marinera)

Ingredients for 4 portions

• 2 kgFresh mussels
• 4 tbspOlive oil
• 1Yellow onion, finely chopped
• 3 clovesGarlic, finely chopped
• 1 tbspPlain flour
• 1 tspPaprika
• 3 mlChili flakes (optional)
• 200 gCrushed tomatoes
• 150 mlWhite wine
• 1Bay leaf
• to tasteSalt
• 3 tbspParsley, finely chopped

On the side

• 300 gBread, sliced

Method

1. Clean the mussels: scrape the shells with a knife, pull off the beards and rinse in cold water. Discard any that are broken or open.
2. Heat the oil in a wide casserole and gently fry the onion and garlic over a medium heat for about 8 minutes, until soft.
3. Stir in the flour, paprika and chilli flakes and cook for 1 minute, stirring.
4. Add the tomatoes and simmer gently for 10 minutes, stirring now and then.
5. Meanwhile, put the mussels in a large pan with the wine and bay leaf. Cover and cook over a high heat for 4–5 minutes, shaking the pan, until they open. Lift them out with a slotted spoon and strain the cooking liquid. Discard any that stay closed.
6. Pour half the mussel liquid into the sauce and let it bubble for 3 minutes, until the sauce has a little body. Season with salt to taste.
7. Add the mussels and parsley to the sauce and toss for 1–2 minutes, until the mussels are hot and coated in sauce.
8. Serve straight away in the casserole, with bread to mop up the sauce.

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