Mussels, Sherry, and Olive Pappardelle

Mussels, Sherry, and Olive Pappardelle

Prep Time: 
Cook time: 
2 (14.5oz)
Cans fire roasted diced tomatoes
1 Pkg
Aneto chicken broth
1 Tbsp
Tomato paste
½ Tsp
Chili powder
½ Tsp
Onion powder
1 Tsp
15.5 Oz
Canned black beans, drained and rinsed
1 ½ Cups corn kernels
3 Cups
Rotisserie Chicken, pulled or diced
Salt And Pepper
2 Cups
Cooked Matiz paella rice
  • 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
  • 12oz pappardelle noodles, cooked
  • 1/4 cup fresh parsley leaves
  • 1/4 cup parmesan or pecorino, grated orcrumbled  

1. Heat oil in a large saucepan or high-sided skillet over medium-highheat. Once the oil is hot, add onion, garlic, and smoked paprika, and sautéuntil fragrant, about 1-2 minutes.

2. Deglaze the pan with sherry, bring to a simmer, and continue to cook for 3-4 minutes.

3. Add the diced tomatoes, seafood paella base, and olives to the pan,stir to combine, and bring to a simmer.

4. Once the sauce is simmering, add mussels, and stir to evenlydistribute the mussels around the pan. Cover the pan with a lid, reduce heat tomedium-low, and cook for 4-6 minutes or until the mussels have opened (discardany stubborn, unopened mussels).

5. Add cooked pappardelle noodles to the pan and toss to combine with the mussels and sauce.

6. Divide noodles, mussels, and sauce between bowls, and top with parsley and parmesan before serving.  

sliced carrots

About this recipe

Chiveschopped celery