Blue mussels with pimentón, garlic and white wine

Mussels cooked in a sauce with white wine, pimentón, saffron, tomato, and garlic, served with bread.

• 2 shallots
• 2 garlic cloves
• 2 plum tomatoes
• 1/2 packet of saffron (à 1/2 g)
• 1/2 tbsp smoked paprika powder or pimentón
• 1 1/2 dl dry white wine
• Salt
• Black pepper
• 1 kg of mussels
• 1 dl chopped parsley
• Olive oil
• Bread

Method

1. 1
   Peel and finely chop the onion and garlic.
2. 2
   Cut the tomatoes into small cubes.
3. 3
   Sauté the shallots in 3 tablespoons of oil (for 4–6 port) in a pan until they soften without turning any color.
4. 4
   Add the garlic and let it fry for another minute.
5. 5
   Add tomatoes, saffron, paprika and wine.
6. 6
   Let it boil for about 2 minutes.
7. 7
   Mix smooth and strain.
8. 8
   Season to taste with salt and pepper.
9. 9
   Rinse and clean the mussels.
10. 10
    Throw away the broken ones.
11. 11
    If one has opened, tap it gently against the kitchen counter.
12. 12
    If it doesn't close, throw it away.
13. 13
    Heat 1 tbsp of oil (for 4–6 ports) in a large saucepan with a lid.
14. 14
    Put the mussels down and put the lid on for about 1 minute.
15. 15
    Add the sauce when the mussels have started to open.
16. 16
    Put the lid on and let it cook until the mussels have opened completely, if any mussel has not opened throw it away.
17. 17
    To serve: Place on a large platter.
18. 18
    Top with parsley and drizzle over a little olive oil.
19. 19
    Please serve with bread.