Mussels with Sherry, Saffron, and Paprika

Mussels with Sherry, Saffron, and Paprika
Photo by Kana Okada


  • ¾ cup dry Sherry
  • ¾ teaspoon paprika
  • 1 cup shallots
  • 3 mussels
  • ½ teaspoon saffron threads
  • ½ cup fresh Italian parsley
  • 3 tablespoons olive oil
  • + 2 more ingredients
    • 3 garlic cloves
    • 1 14 1/2-ounce can diced tomatoes in juice (preferably fire-roasted)

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 ...

View full recipe at Epicurious


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