Zamorano-style mussels.

Elaboration:

1. Clean the mussels thoroughly under cold water, removing any beards and debris stuck to the shells. Discard any mussels that are broken or do not close when tapped.
2. Place the mussels in a large casserole dish, cover and steam for about 5-7 minutes, or until the mussels have opened. Discard any that do not open and remove the rest from the pan by removing one of the shells.
3. Remove the broth from the mussels, strain and set aside.
4. In a large frying pan, heat the olive oil over medium heat. Add the chopped onions and garlic. Sauté for about 8-10 minutes, or until the vegetables are tender.
5. Add the bay leaf to the sauce along with the sweet paprika and hot paprika (if desired), and mix well so that it does not burn.
6. Pour in the white wine and allow the alcohol to evaporate for a few minutes.
7. Add the fried tomato and the strained broth from steaming the mussels (adding up to 250 ml of water if the broth from the mussels is not enough). Cook over a high heat for about 10 minutes.
8. Mash the sauce so that it is fine (as in the photos) or, if you prefer, you can leave it as it is with its chunks.
9. Put the sauce back into the frying pan (if you have mashed it) and with the heat off, add the mussels and stir gently so that they are well impregnated and leave to rest so that the flavours mix well.

Additional advice:

• You can add a little chilli pepper if you prefer a spicier sauce.
• Be sure to clean the mussels thoroughly to avoid any sand or impurities.
• If the sauce is too thick, you can add a little fish stock to lighten it and if it is too runny, you can add a spoonful of breadcrumbs.