Mussels with Sherry and Saffron

Savoury sherry and saffron give these brothy mussels distinctive Spanish flair. Feel free to sip a glass of the sherry on the side, too. Serve with toasted country bread.

3 Tbsp. extra-virgin olive oil
1 cup shallots, sliced (4-5 large)
3 cloves garlic, chopped
¾ cup dry Sherry
1 (14½ oz) can diced tomatoes in juice (preferably fire-roasted)
¾ tsp. ground paprika
½ tsp. saffron threads, crumbled
3 dozen fresh mussels, scrubbed, debearded
½ cup fresh Italian parsley, chopped

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.

Makes 2 servings.