Method:Boiling

1. Formula

1. 1/4 cup extra-virgin olive oil
2. 1 small onion, chopped
3. 2 medium medium garlic cloves, finely chopped
4. 1 jalapeno pepper, finely chopped
5. 1 large tomato--peeled, seeded and coarsely chopped
6. 1/2 teaspoon dried oregano, lightly crumbled
7. Large pinch of Spanish saffron, lightly crumbled
8. 1/2 teaspoon all-purpose flour
9. 1/2 cup dry white wine, such as Albarino
10. 2 pounds mussels, scrubbed and debearded
11. 1/2 cup fish stock or bottled clam juice
12. 2 tablespoons finely chopped flat-leaf parsley
13. 1 1/2 teaspoons fresh lemon juice
14. Crusty country bread, for serving

2. Nutrition Information

• Calories: 281 kcal
• Carbohydrates: 19 g
• Dietary Fiber: 1 g
• Fat: 15 g
• Protein: 10 g
• Sugars: 4 g

Please avoid eating too much Fat and Calories to keep fit and lose your weight.

3. Directions

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. 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.

4. Remark