Clean the Mussels, scrub them, pull out the beards, and throw out the ones that are broke & the ones that didn't close when you squeezed it.

Heat the oil in a casserole sufficient in size to the amount of mussels being used. Fry the onions and garlic slowly. When they start to turn golden in color, add the chili peppers, tomato, the oregano, and saffron. Then Sprinkle a pinch of flour and add the mussels and the white wine. Let it simmer for a minute and then add the stock & the chopped parsley & lemon juice. When all the  mussels are open stop cooking and serve.