2 lbs of mussels3 tablespoons of olive oil1 small chopped onion1 bay leafHalf red pepper cut into cubes2 cloves of garlic, minced1/3 cup of flour1 teaspoon of powdered saffron1 teaspoon of tabasco1 cup of light creamCoriander (to taste)
Preparation
In a saucepan, place the mussels washed.
Cover and cook on medium heat for 5 minutes, until the shells open.
After the mussels are opened, remove from the heat and let them cool slightly.
Remove the mussels from the shells and put aside.
Strain the broth into a thin net and put it aside.
In a pan, add some olive oil, the onion, garlic, bay leaf and red pepper.
Stir and cook over medium heat until everything is well cooked.
After everything is sautéed, remove the bay leaf, add the flour and mix very well.
Gradually stir in the broth from cooking the mussels, so you have about 3 cups of liquid (add some water if needed).
Add the saffron and the tabasco sauce and stir until it starts to boil.
When it starts to boil, add the cream and the mussels.