Mussels, Sherry, and Olive Pappardelle Recipe
1. Heat oil in a large saucepan or high-sided skillet over medium-high heat. Once the oil is hot, add onion, garlic, and smoked paprika, and sauté until
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Cooking tools:
- Saucepan
- Skillet
- Pot
- Stove
- Spoon
- Mixing bowl
- Can opener
Ingredients
- 2 tablespoons extra virgin olive oil
- 1/2 yellow onion, peeled and minced
- 6 garlic cloves, peeled and minced
- 1/2 teaspoon smoked paprika
- 1/2 cup sherry
- 2 cups canned diced tomatoes
- 3 cups Aneto Seafood Paella Base
- 1 cup mixed Mediterranean olives, pitted
- 2 lbs. fresh mussels, cleaned
- 12 oz pappardelle noodles, cooked
- 1/4 cup fresh parsley leaves
- 1/4 cup parmesan or pecorino, grated orcrumbled
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