Mussels with Sherry, Saffron, and Paprika

By Drjt

Ingredients

• 3 tablespoons olive oil
• 1 cup sliced shallots (4 to 5 large)
• 3 garlic cloves, chopped
• 3/4 cup dry Sherry
• 1 14 1/2-ounce can diced tomatoes in juice (preferably fire-roasted)
• 3/4 teaspoon paprika
• 1/2 teaspoon saffron threads, crumbled
• 3 dozen mussels, scrubbed, debearded
• 1/2 cup chopped fresh Italian parsley

Details

Servings 2

Preparation

Step 1

Heat oil in large pot over medium heat. Add shallots and garlic; sauté until tender, about 5 minutes. Add Sherry, tomatoes with juice, paprika, and saffron; sprinkle with salt and generous amount of pepper. Bring to boil. Reduce heat to medium; boil gently 3 minutes to blend flavors. Add mussels and half of parsley; cover and cook until mussels open, about 3 minutes (discard any mussels that do not open). Stir in remaining parsley. Divide mussels and juices among bowls and serve.
Serve with toasted country bread