Recipe information
Total Time
30 minutes
Yield
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
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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
One serving contains the following: Calories (kcal) 303.40 % Calories from Fat 43.6 Fat (g) 14.70 Saturated Fat (g) 2.26 Cholesterol (mg) 50.40 Carbohydrates (g) 19.12 Dietary Fiber (g) 0.73 Total Sugars (g) 3.95 Net Carbs (g) 18.40