Servings:4

Shellfish and pasta are always great companions. A touch of sherry and burst of smoky paprika give this dish a Spanish flavor.

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Preparation

In a 6- to 8-quart pot, steam open the mussels with the sherry over high heat, about 5 minutes. Transfer the mussels to a large bowl, and carefully pour the liquid into a small bowl.
In the same pot, bring well-salted water to a boil.
Meanwhile, in a 2-quart saucepan, heat the oil and garlic over medium-high heat until the garlic has softened, about 2 minutes. Add the paprika, swirl to mix, and cook for 30 seconds to toast the paprika. Add the tomatoes and mussel-cooking liquid, and simmer to reduce the sauce slightly, about 5 to 7 minutes. Remove from the heat and swirl in the cream.
Boil the pasta for 1 minute less than package directions for al dente. Reserve 1 cup pasta cooking water, and then drain the pasta. Return 1/4 cup of the reserved water and the pasta to the pot and add the tomato sauce. Toss to combine and cook over high heat to finish the pasta, about 2 minutes. Add the mussels and parsley and toss until the mussels are heated through. Add more pasta water, as needed, to loosen the sauce. Season to taste with salt.
Serve with the lemon wedges on the side.

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SeeBeth| 01/26/2015

So very yum. Even hubby, who is a die-hard mussels-with-white-wine-and-garlic kinda guy, gave this a 4.5 star rating, which he rounded up to 5 when I informed him half stars were a no-go. I might back off a smidgen on the smoked paprika, but otherwise absolutely stellar as published. Oh, and did I mention EASY?!!
SeeBeth| 01/26/2015

So very yum. Even hubby, who is a die-hard mussels-with-white-wine-and-garlic kinda guy, gave this a 4.5 star rating, which he rounded up to 5 when I informed him half stars were a no-go. I might back off a smidgen on the smoked paprika, but otherwise absolutely stellar as published. Oh, and did I mention EASY?!!
SeeBeth| 01/26/2015

So very yum. Even hubby, who is a die-hard mussels-with-white-wine-and-garlic kinda guy, gave this a 4.5 star rating, which he rounded up to 5 when I informed him half stars were a no-go. I might back off a smidgen on the smoked paprika, but otherwise absolutely stellar as published. Oh, and did I mention EASY?!!