Mussels with Sherry, Saffron, and Paprika



Makes 4 first-course or 2 main-course servings
total time: 30 minutes

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 low sodium 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

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.

Nutritional Information

Amounts per serving

294 Calories
14g Total fat
2g Saturated Fat
40mg Cholesterol
471mg Sodium
23g Carbohydrate
1g Fiber
19g Protein