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|
|Calories from Fat: 53 (21%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 256
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