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Mussels with Sherry, Saffron, and Paprika
- 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
Directions:View on Bon Appetit
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