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Categories:Viewed: 26 - Published at: 7 years ago
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
Method
- 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.
