Mussels with Sherry, Saffron, and PaprikaKana Okada
Serve with toasted country bread.
Recipe information
Total Time
30 minutes
Yield
Makes 4 first-course or 2 main-course servings
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
Preparation
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.
Nutrition Per Serving
Per serving: 334 calories
14 g fat (2 g saturated)
40 mg cholesterol
571 mg sodium
23 g carbohydrates
1 g fiber
19 g protein
#### Nutritional analysis provided by Nutrition Data
##### [See Nutrition Data's complete analysis of this recipe](http://www.nutritiondata.com/facts/recipe/765169/2?mbid=HDEPI) ›
Recipe notes
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