VIDEORECIPE Best-ever mussels with marinara sauce
- olive oil
- Fresh parsley
- 1 kg fresh mussels
- 2 bay leaves
- 1⁄2 onion
- 2 cloves garlic
- 1⁄2 tablespoon paprika
- 1 tablespoon self-rising flour
- 1⁄2 glass white wine
Clean the mussels, with the help of a knife scrape the shell to remove impurities and beards.
To open the mussels, put them in boiled water with 2 bay leaves and leave for 3 minutes.
Separate in different bowls the water used to open the mussels and the mussels with meat.
In a pot put a tablespoon of olive oil, add finely chopped onion and garlic, and salt, and cook over low heat until golden brown.
Add 1/2 tablespoon of paprika and 1 tablespoon of flour, mix and add the white wine, and cook until reduced. Add the water used to open the mussels, stir and cook for 8 minutes.
Add chopped parsley and mussels, and cook for 3 minutes.
Serve and enjoy!