Mussels in marinara style

We put the baby mussels to cook in salted water. When they are cooked, set aside along with the cooking broth.

Cut the garlic cloves into slices and the onion into small pieces. Finely chop the parsley.

In a wide frying pan put the AOVE and a heaped spoonful of whole wheat spelt flour (or any other whole wheat flour. This is to give thickness to the sauce and on the way we give it a touch of flavor). Toast the flour a little and then add the garlic, onion and parsley. Fry everything.

When everything is fried, add the mussels with a skimmer. Reserve the broth.

Add the wine to the mussels and let the alcohol evaporate. Then, add part of the cooking broth.

Let it boil until we see that the sauce has the thickness we want. Serve hot.