Mussels with Sherry, Saffron, and Paprika

Ingredients for Mussels with Sherry, Saffron, and Paprika

• 3 tablespoons olive oil

• 240ml sliced shallots (4 to 5 large)

• 3 garlic cloves, chopped

• 180ml dry Sherry

• 1 14 1/60g can diced tomatoes in juice (preferably fire-roasted)

• 3/4 teaspoons paprika

• 1/2 teaspoons saffron threads, crumbled

• 3 dozen mussels, scrubbed, debearded

• 1/2 cup chopped fresh Italian parsley

How to make Mussels with Sherry, Saffron, and Paprika

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 flavours. 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.