Mussels with Sherry, Saffron, and Paprika |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Serve with toasted country bread. 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 |
Directions:
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.
2. 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 ›
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