Mussels with marinara sauce

MONIX Mejillones marinera-1 VERTICAL

It is one of the seafood products that I like the most. Mussels continue to be an “economical” product but above all delicious. You can use it in countless recipes, it is a basic that never fails at home. Prepare them by removing the beards and cleaning the shell sufficiently.
Could you make the sauce and add the mussels? Yes, but I always do it the other way around to make sure that no mussels are going to ruin the recipe. I cook them a little before, just enough for the shells to open and you can see the rest in the video... this way you control how much liquid you pour into the sauce to leave it to your liking. To enjoy.

1500 g of mussels
50-100 ml of water or wine
50 ml extra virgin olive oil
1 onion cut into pieces
Salt to taste
1 clove garlic
1 tablespoon of flour
50-80 ml of wine
1 teaspoon sweet paprika or spicy mix
3 tablespoons fried or crushed tomato
Mussel cooking broth
Chopped parsley to decorate
You need:
20cm high saucepan with TITAN ROCK glass lid by Monix®

Step by Step:

  1. Clean and trim the mussels and pour them into the pot with a little wine or water. Put them on the fire until they cook -about 4 minutes-.
  2. Once cooked, remove the shell without the mussel and reserve the rest. If one doesn't open, throw it away. Strain and pour the cooking broth into a jug that we will use later, set aside.
  3. Cut the onion into pieces. Prepare your saucepan with oil and when it is hot, sauté the onion. Add salt and crushed garlic and let it poach.
  4. Toast the flour for 2-3 minutes. Pour the wine and let it evaporate. Add sweet and/or spicy paprika.
  5. Pour in the tomato and stir and add the reserved mussel broth and let it thicken slightly.
  6. All that remains is to pour in the reserved mussels and mix them with the sauce. Sprinkle chopped parsley and eat.

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