Mejillones Con Salsa Picante (Mussels In Spicy Sauce) - cooking recipe

Ingredients

1 1/2 kg mussels
1 onion
1 green pepper
1 kg tomatoes
2 garlic cloves
1 tablespoon flour
1 glass white wine
sugar
olive oil
salt
1 -2 cayenne chile
parsley (for garnish)

Preparation

Peel and chop the onion and put it to soften in a pan with a little oil. Chop the green pepper and add it.
Add a little salt and a little sugar (to the same extent), to remove the acidity.
When they start to turn brown, chop the tomatoes and incorporate along with the two cayenne peppers.
Cook over medium heat for 20-25 minutes.
Blend with an electric mixer and set aside.
Clean the mussels.
Place in a pan, pour a glass of white wine, cover and cook until they open.
Once opened, remove the mussels to a platter and keep warm.
Strain the stock through a cheese cloth.
Reserve the broth.
Remove empty mussels and reserve the other mussels.
Peel and rolled the garlic cloves and put them to fry in a pan with a little oil.
Add a tablespoon of flour and cooking.
Pour a glass of mussel broth and tomato sauce.
Mix and incorporates the mussels.
Cook over low heat for 3-4 minutes.
Serve in bowls and garnish with a sprig of parsley.