Cozze alla marinara (3)

Wash well and long brush mussels under running water, then put them on the fire, in a large casserole and low, with the sliced onion, the whole Bay leaves and two tablespoons oil: Cook living flame, shaking the Pan often, or stirring with a wooden spoon, until the valves are open.

At this point let them cool; then delete the empty valve and put those with shellfish directly on the serving dish (if any should be removed from the clam shell, push it back, removing a valve).

Also deleted all mussels that do not open because it will almost certainly have failed (in each case are not fresh).

Passed to the fine strainer (or through a dense and humid cloth) the liquid emitted by mussels and allow to rest in a bowl, so that also other residual deposits of sand.

Prepare marinara sauce now: cut in half the garlic cloves and fry them in a pan with the remaining olive oil; then add the white wine and allow to evaporate a little lively focus; then add the mussels liquid; Add salt and pepper and let it boil for a few minutes; at the end add the chili powder and flavored with chopped parsley.

Pour the sauce over the mussels, retaining the garlic, and serve.

This dish can be enjoyed both hot and cold or lukewarm.