Mussels In Sailor Sauce

• 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

1. 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.
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.

extra virgin olive oil, onion, garlic, tomatoes, oregano, spanish saffron, allpurpose, white wine, mussels, fish stock, flat leaf parsley, lemon juice

Taken from www.food.com/recipe/mussels-in-sailor-sauce-162889 (may not work)