Mussels in spicy sauce

Open the steamed mussels, putting a little water in the bottom so that the pan does not burn, but the mussels should not be submerged. Reserve the broth that the mussels release when they open.

Put the oil in a deep frying pan, add the garlic and parsley. When the garlic begins to color add the onion. Once the onion is browned, add the fried tomato. Add the paprika and the flour. Stir until everything is mixed and takes color.

Sprinkle with the white wine and stir until it evaporates.

Add the water released by the mussels when they were opened and the chilli pepper. Let them boil for a few minutes.

Separate the empty shell and put the mussels in the sauce. Simmer for 5 minutes.