Mussels with Sherry, Saffron, and Paprika
A luxurious Mediterranean-style dish featuring fresh mussels steamed in a fragrant broth of sherry, saffron, and fire-roasted tomatoes, finished with fresh parsley. Perfect for a sophisticated seafood dinner.
4 servings
15 min
Ingredients
- •3 tablespoons olive oil
- •1 cup sliced shallots
- •3 cloves garlic
- •¾ cup dry Sherry
- •1 can diced tomatoes
- •¾ teaspoon paprika
- •½ teaspoon saffron threads
- •3 dozen mussels
- •½ cup Italian parsley
Cooking Instructions
- 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.
15 min
