Sofrito is the “Latino Cook’s secret weapon.” It combines cilantro, garlic, onion, peppers, and tomatoes to create a fundamental base for many Spanish dishes. Pairing the Sofrito with the mussels develop a flavorsome aromatic dish that begs for seconds. You will love this tapas recipe.
Author: A Fork's Tale
Ground Black Pepper
Dry White Wine
Coarsely chop the
Fresh Cilantro (1 bunch)
in quarters. Remove seeds from
Bell Peppers (2)
, and coarsely chop.
Dump all of the chopped vegetables and
Garlic (4 cloves)
into a food processor. Add
Salt (to taste)
Ground Black Pepper (to taste)
. Pulse until there are no remaining large pieces of vegetables to create your sofrito sauce.
In a large pot, sauté Sofrito on medium heat in
Olive Oil (1/4 cup)
until most of the liquid has evaporated (about 5 minutes).
Dry White Wine (1/2 cup)
to Sofrito and mix well.
Fresh Mussels (2 lb)
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.
Remove lid to check on mussels. Stir and cover. Cook 2 additional minutes.
Remove pot from heat. Place mussels and sauce in a serving dish. Discard any unopened mussels.
Nutrition Per Serving
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