Tiger mussels in Spanish sauce

*Instead of buying fresh mussels, you can take already cooked mussels and reduce the work, skipping the cooking of these. For the sauce, pour oil in a pot, chop an onion, a green bell pepper, and 1 kilo of tomato. Poach it, together with 2 cayenne peppers (open them and remove the seeds so that it stings less). Add a teaspoon of bicarbonate to correct the acidity, and salt. When it is finished, beat it.

In another pot, pour a splash of white wine, clean the mussels (remove beards, use a nanas to remove the dirt from the shell and throw them in. Put the lid on the pot, and with all the steam from the wine they will open. A minute or two. The mussels that open, take them out. Those that do not manage to open, they are bad, throw them away (some take time to open).

In a frying pan, chop garlic, add it to the oil, and remove the garlic when it browns, leaving the oil with its flavor. Pour a tablespoon of flour (the one you want) in the oil, and stir. Add the broth (wine) of the mussels, passing it through a fine strainer to avoid the mussels' soil to fall. Pour water and make lumps in the mass of flour and wine. When the lumps of the flour are waste (to put to slow fire), to join it to the Spanish sauce (the one of onion and tomato) and to throw the mussels. Let it simmer for a while so that the mussels take flavor, and serve.