Mussels with Sherry, Saffron, and Paprika

Ingredients

• ¾ teaspoon paprika
• ½ teaspoon saffron threads
• 3 mussels
• ½ cup fresh Italian parsley
• 3 tablespoons olive oil
• 1 cup shallots
• 3 garlic cloves
• + 2 more ingredients
• • ¾ cup dry Sherry
  • 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