Mussels in Sherry and Tomato Sauce
Ingredients
- 3 dozen mussels ; scrubbed and debearded
- 3 tablespoons olive oil
- 1 cup shallots ; sliced
- 3 cloves garlic ; peeled and chopped
- 3/4 cups sherry ; dry
- 1 can tomatoes ; diced and fire roasted (14.5 ounce can)
- 3/4 teaspoon paprika
- 1/2 teaspoon saffron threads ; crushed
- 1/2 cups parsley ; chopped
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