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Mussels with Sherry, Saffron, and Paprika

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  • Mussels with Sherry, Saffron, and Paprika

    Mussels with Sherry, Saffron, and Paprika

    yield: 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 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; saut? 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

    334 Calories
    14g Total fat
    2g Saturated Fat
    40mg Cholesterol
    571mg Sodium
    23g Carbohydrate
    1g Fiber
    19g Protein
    Attached Files
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