Mussels In Sailor Sauce - cooking recipe

Ingredients

1/4 cup extra virgin olive oil
1 small onion, chopped
2 medium garlic cloves, finely chopped
1 jalapeno, finely chopped
1 large tomatoes, peeled seeded and coarsely chopped
1/2 teaspoon dried oregano, lightly crumbled
1 pinch spanish saffron, lightly crumbled
1/2 teaspoon all-purpose flour
1/2 cup dry white wine, such as Albarino
2 lbs mussels, scrubbed and debearded
1/2 cup fish stock or 1/2 cup bottled clam juice
2 tablespoons finely chopped flat leaf parsley
1 1/2 teaspoons fresh lemon juice

Preparation

In a large, heavy saucepan, heat the olive oil. Add the onion, garlic and jalapeno and cook over moderately high heat, stirring, until softened, about 3 minutes.
Add the tomato, oregano and saffron and cook for 1 minute, stirring.
Sprinkle the flour over the vegetables and stir it inches.
Add the wine and mussels, cover the pan and cook, stirring, for 1 minute.
Add the fish stock, parsley and lemon juice and cook over high heat, stirring, until the mussels open, about 5 minutes. Discard any mussels that do not open.
Transfer the mussels and their sauce to deep bowls. Serve at once with crusty bread to soak up the sauce.