114 1/2-ounce can diced tomatoes in juice (preferably fire-roasted)
1/2 teaspoonsaffron threads, crumbled
3dozen mussels, scrubbed, debearded
1/2cupchopped fresh Italian parsley
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 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.
One serving contains the following: Calories (kcal) 303.40 % Calories from Fat 43.6 Fat (g) 14.70 Saturated Fat (g) 2.26 Cholesterol (mg) 50.40 Carbohydrates (g) 19.12 Dietary Fiber (g) 0.73 Total Sugars (g) 3.95 Net Carbs (g) 18.40
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Cooking is my outlet. I love the creative process of integrating complimentary flavors and ingredients and the result being a dish I can only describe as culinary magic. Since I can remember, I’ve been in the kitchen. The fondest memories of my beloved grandmother Corina, are food-centered whether helping with Sunday dinner and holiday meals or watching Julia Roberts and Jacques Pepin. I feel closer to her each time I’m in the kitchen with my daughter. sees
This blog will feature the most consistent ingredient in my life…food and the dining experience. I will post my own recipes, post interesting food-related web articles, try recipes from cookbooks and shows as well as share my personal dining experiences.