Mussels a la Diabla or Cabreados (Spicy)

First, heat the mussels in a bain-marie for 4 minutes in the sachet, remove and strain the remaining water from the mussels and set aside.

In the meantime, fry the onion and the chopped garlic until they are well poached without burning, add a little salt and pepper.
Add the wine and let the alcohol and liquid evaporate, add the flour and stir well for about two minutes to toast and cook.

Add the chopped tomato, the two paprika, the ground chili, the bay leaf, the clove and the lemon rind, together with the water we have reserved from the mussels. Add the mussels. Let cook for 5 minutes.