How to make
As soon as you buy the mussels, soak them in cold water, clean them and debeard the mussels.
Put the mussels in a large pot with salted water and a glass of white wine + the bay leaves.
Boil for about 12-13 minutes.
Shake well, so that all the mussels open up and pull them away from the heat.
Strain the clams, by saving half a cup of their broth.
In a pan put the butter with the finely chopped garlic, a pinch of paprika and the processed cheese cut into pieces.
Stir gently, wait for it to boil and the cheese to melt.
Add the cream that has been previously mixed in a bowl along with a pinch of paprika.
Add the broth from the mussels themselves and mix everything.
Add the mussels and cover them with a lid for about 15 minutes.
Serve with chopped parsley.
Note: If the mussels are from a farm or some fisherman, strain the broth so that there is no sand in it. All broken and unopened mussels are discarded.
The mussels with processed cheese and cream are ready.
