Mejillones a la Marinera

Hey guys! So this post really has nothing to do with California or our wedding. But since it is Moules season and I just got all ingredients for one of Alan's and my favourite dishes at the supermarket, I thought I might as well share the recipe with you. Alan and I discovered this dish on our first trip together, which led us to Madrid. One night, we had this amazing dinner at a place called Taberna Maceiras - simple but so tasty! Here we go (the recipe is for two):

1 kg mussels, 1 onion, 4 tomatoes, 1 chilli, 1 clove of garlic, 1 glass of white wine, flour, parsley, olive oil, salt and pepper

- wash and scrub the mussels under cold running water
- sauté the finely chopped onion in a bit of olive oil, before it takes on color, add the peeled and diced tomatoes as well as the finely chopped chilli. Leave to simmer for a few minutes.
- add a teaspoon of flour and stir well, then add the mussels
- season with salt and pepper
- in a mortar, ground the garlic and the parsley, dilute it with the wine. Add to the mussels
- cover the pan and let the mussels simmer until they open up
- serve hot, in the same pan and with white bread such as baguette.