Ingredients
1/4 Cup extra-virgin olive oil
1 small onion, chopped
2 medium garlic cloves, finely chopped
1 jalapeno, finely chopped
1 large tomato - peeled, seeded and coarsely chopped
1/2 teaspoon dried oregano, lightly crumbled
Large pinch of Spanish saffron, lightly crumbled
1/2 teaspoon all-purpose flour
1/2 cup dry white wine, such as an Albarino
2 pounds mussels, scrubbed and de-bearded
1/2 Cup fish stock or bottled clam juice
2 Tablespoons finely chopped flat-leaf parsley
1 1/2 teaspoon fresh lemon juice
Crusty country bread, for serving
Directions
- 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 in. 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.
*This is a super easy recipe. And it only takes a few
minutes to make. The total time (prep & and cooking) is
about 20 minutes. I also whipped up some linguine to serve
with the mussels, the cooking fluids make a yummy sauce.