1. In a large, heavy saucepan, heat the olive oil. Add the onion, garlic and jalapeño and cook over moderately high heat, stirring, until softened, about 3 minutes. 2. Add the tomato, oregano and saffron and cook for 1 minute, stirring. 3. Sprinkle the flour over the vegetables and stir it inches. 4. Add the wine and mussels, cover the pan and cook, stirring, for 1 minute. 5. 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. 6. Transfer the mussels and their sauce to deep bowls. Serve at once with crusty bread to soak up the sauce. ---------------------------------------------------------------------------
Nutrition
Ingredients
