Mussels in marinara sauce "picantona".

First of all, I bought mussels already cooked. Open the pack and reserve the water to make the sauce.

In a saucepan, heat the oil with the cayenne and the finely chopped garlic until they begin to "dance" and release their aromas.

Ready to enjoy 💚

Next, add the finely chopped spring onions and fry until golden brown.

Then add the parsley and flour. Cook for a couple of minutes so that it loses its raw taste.

Add the white wine (I used a Verdejo white wine) and boil until the alcohol evaporates.

Add the reserved broth from the mussels and, if the quantity is not enough, we can add a little water.

Add the tomato sauce and mix well.

Add the paprika and cook over medium-low heat for 5 minutes, stirring occasionally so that our marinara sauce does not get stuck.

Finally, add the mussels and let them cook for a few minutes to warm up.

Before serving, let them rest in the casserole so that the flavors settle well.