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']
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.
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