Mussels With Sherry, Saffron, And Paprika
- 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
- Heat oil in large pot over medium heat. Add shallots and garlic; saute 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.
olive oil, shallots, garlic, sherry, tomatoes, paprika, saffron threads, mussels, fresh italian parsley
Taken from www.epicurious.com/recipes/food/views/mussels-with-sherry-saffron-and-paprika-241851 (may not work)