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Zarzuela Mejillones Marinera (Marinera Mussels)

2 pounds mussels, unshelled
1/4 C. olive oil
1/2 medium onion, chopped
2 garlic cloves, chopped
1 small chili pepper
1 tomato, skinned and chopped
1/2 t. dried oregano
1/2 t. saffron
salt to taste
1/2 t. flour
1/2 C. white wine
1/2 C. chicken stock or shellfish stock
2 T. chopped parsley
juice of 1/4 lemon

To clean mussels, scrub them and pull out the "beards"; discard those that are broken and do not close when squeezed.

Heat oil in a casserole big enough to hold all the mussels. Fry onion and garlic until golden. Add chili pepper, tomato, oregano, saffron and salt. Sprinkle on a pinch of flour; add mussels and white wine. Simmer for 1 minute; add stock, chopped parsley and lemon juice. Continue simmering until all the mussels have opened. Serve immediately.

Makes 4 servings.

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