Mussels with Sofrito

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.

Total Time

25min

5.0

1 Rating

Author: A Fork's Tale

Servings:

Ingredients

•

Bell Peppers

•

1 bunch

Fresh Cilantro

•

Onion

•

4 cloves

Garlic , peeled

•

Tomatoes

•

4 Tbsp

Olive Oil

•

to taste

Salt

•

to taste

Ground Black Pepper

•

1/2 cup

Dry White Wine

•

2 lb

Fresh Mussels

Cooking Instructions

Coarsely chop the Fresh Cilantro (1 bunch) .

Cut the Tomatoes (2) in quarters. Remove seeds from Bell Peppers (2) , and coarsely chop.

Peel Onion (1) and chop.

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.

In a large pot, sauté Sofrito on medium heat in Olive Oil (4 Tbsp) until most of the liquid has evaporated (about 5 minutes).

Add Dry White Wine (1/2 cup) to Sofrito and mix well.

Add 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

CALORIES

374

FAT

18.8 g

PROTEIN

28.7 g

CARBS

17.1 g