Cooking Instructions
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Step 1
Coarsely chop the
Fresh Cilantro (1 bunch)
.
Step 2
Cut the
Tomatoes (2)
in quarters. Remove seeds from
Bell Peppers (2)
, and coarsely chop.
Step 3
Peel
Onion (1)
and chop.
Step 4
Dump all of the chopped vegetables and
Garlic (4 cloves)
into a food processor. Add
Salt (to taste)
and
Ground Black Pepper (to taste)
. Pulse until there are no remaining large pieces of vegetables to create your sofrito sauce.
Step 5
In a large pot, sauté Sofrito on medium heat in
Olive Oil (60 mL)
until most of the liquid has evaporated (about 5 minutes).
Step 6
Add
Dry White Wine (120 mL)
to Sofrito and mix well.
Step 7
Add
Fresh Mussels (905 g)
to Sofrito and wine mixture. Stir and mix mussels in sauce well, allowing mussels to absorb the sauce. Cover the pot with a lid and cook for 4 minutes.
Step 8
Remove lid to check on mussels. Stir and cover. Cook 2 additional minutes.
Step 9
Remove pot from heat. Place mussels and sauce in a serving dish. Discard any unopened mussels.
