Mussels in Sailor’s Sauce
Source: F&W Mag.  Recipe from Galacia in NW Spain        
         4 SERVINGS
         
         Mussels are a staple in the cooking of
         Galicia, a rugged coastal region in north-
         western Spain. The unusual name for
         this dish refers to the fast, fresh sauces
         (which usually contained onions and
         tomatoes) that the wives of fishermen
         would prepare from their husbands’
         catch of the day.

         ¼ 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
        ½  teaspoon dried oregano,
           lightly crumbled
        Large pinch of Spanish saffron,
           lightly crumbled
         ½ teaspoon all-purpose flour
         ½ cup dry white wine,
        2  pounds mussels, scrubbed
           and debearded
        ½  cup clam juice
        2  tablespoons finely chopped
           flat-leaf parsley
         11/2 teaspoons fresh
           lemon juice
         Crusty country bread, for serving

         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, coverthe
         pan and cook, stirring, for 1 minute. Add
         the clam juice, parsley and lemon juice
         and cook over high heat, stirring, until
         the mussels open, about 5 minutes. Dis-
         card any mussels that do not open. Trans-
         fer the mussels and their sauce to deep
         bowls. Serve at once with crusty bread
         to soak up the sauce.