Mussels in Sailors Sauce

Ingredients

• 1/4 cup extra-virgin olive oil
• 1 small onion, chopped
• 2 medium garlic cloves, finely chopped
• 1 jalapeño, 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 Albariño
• 2 pounds mussels, scrubbed and debearded
• 1/2 cup fish stock or bottled clam juice
• 2 tablespoons finely chopped flat-leaf parsley
• 1 1/2 teaspoons fresh lemon juice
• Crusty country bread, for serving

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