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.
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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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