Menorcan-Style Mussels in Marinara Sauce

Ingredients (serves 4)

• 1.5 kg fresh rock mussels

• 3 garlic cloves

• 1 large onion

• 2 ripe tomatoes or 200 g grated tomato

• 1 bay leaf

• 1 teaspoon sweet paprika

• 1 teaspoon flour (optional, to thicken the sauce)

• 1 small glass of white wine

• Extra virgin olive oil

• Fresh parsley, chopped

• Salt and freshly ground black pepper

Preparation

1. Clean the mussels:
   Scrub the shells well and remove the beards. Rinse thoroughly under cold water until perfectly clean. Drain and set aside.

2. Make the base sauce:
   In a wide pot (preferably earthenware), heat some olive oil and add the finely chopped onion. Cook gently until soft and translucent. Add the chopped garlic and the bay leaf, and cook for a few more minutes.

3. Add the tomato:
   Stir in the grated tomato and let it cook for about 10 minutes until reduced and concentrated. Add the paprika and, if you like, a bit of flour to thicken the sauce.

4. Add the wine and mussels:
   Pour in the white wine, stir, and immediately add the mussels. Cover and cook for about 5 minutes, until all the mussels have opened. Shake the pan occasionally so they mix well with the sauce.

5. Finish and serve:
   Sprinkle with chopped parsley, toss gently, and serve hot, with plenty of rustic bread to soak up the sauce.