Mussels in marinara style

Let's start by boiling the mussels for 7 minutes in a casserole dish with a finger of water and a bay leaf.

Next, strain the broth into a bowl and set aside. Remove one of the shells from the mussels and set aside.

In the same pan, add the chopped garlic and parsley and fry them in extra virgin olive oil until golden brown. When ready, add over low heat two tablespoons of paprika de la vera, a cayenne pepper and stir with the garlic and parsley.

Add the white wine and let it evaporate for one minute. When it has evaporated add a glass of broth from the mussels and while stirring add two tablespoons of flour.

Once the flour and the sauce have bound, add the remaining broth and stir until it thickens a little more.

Finally, add the mussels upside down, cover and cook for two more minutes and that's it!