Mussels in a tomato sauce with sherry, paprika and saffron
Heat oil in large pot over medium heat, add shallots and garlic and sauté until tender, about 5 minutes.
Add Sherry, tomatoes with juice, paprika, and saffron, sprinkle with salt and generous amount of pepper and 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.
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Serving Size: 1 Serving (269g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 256 | ||
Calories from Fat: 53 (21%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.9g | 8 % | |
Saturated Fat 1g | 5 % | |
Monounsaturated Fat 2.6g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 40.3mg | 12 % | |
Sodium 423.7mg | 15 % | |
Potassium 745mg | 20 % | |
Total Carbohydrate 20.1g | 6 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 19.4g | ||
Protein 18.9g | 27 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 256
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