How to make
This recipe for mussels is typical of the region of Castile and Leon or more precisely the city of Zamora.
The sauce should generally be spicy, but those of you who wish can reduce the amount of hot peppers, if you are not fond of spicy food.
First, clean the mussels from the whiskers and rinse them well. Discard any broken and injured seafood.
Heat the olive oil over a low/moderate heat and briefly fry the garlic cloves, which are cut into slices and the dried small cayenne peppers.
Add the chopped onion, increase the heat by two degrees and cook for 15 minutes or until they soften and lightly caramelize.
Meanwhile, put the mussels with the white wine in a deep pot (you can add a little lemon juice too)
Cover it with a lid and gently shake two or three times for 3-4 minutes or until all the mussels open up.
Separate and strain 300 ml of the liquid broth that has formed.
In the bowl with the already softened and cooked onion, pour the flour and all three types of pepper. Fry briefly and pour the mussel broth.
Stir for 5 minutes until it thickens and if you want to dilute it, pour more broth.
Liquidize the sauce until it's perfectly smooth. You can remove the cayenne pepper from it in advance.
Serve the black mussels with the delicious sauce and sprinkle them with dried or fresh parsley.
Be sure to serve a glass of well-chilled white wine with this delicacy.
These Castilian-style mussels are a sumptuous appetizer with a taste of summer and a good mood!
