From Bon Appétit
Mussels With Sherry, Saffron, and Paprika
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
- 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.