Ingredients
- 3 tablespoons olive oil
- 1 cup shallots, sliced
- 3 cloves garlic, chopped
- ¾ cup dry sherry
- 1 14.5 oz dice tomatoes, fire roasted if poss
- ¾ teaspoon paprika
- ½ teaspoon saffron threads, crumbled
- 3 dozen mussels, scrubbed and debearded
- ½ cup fresh Italian parsley, chopped
Directions
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 the parsley; cover and cook until mussels open. About 3 minutes. Sir in remaining parsley. |