Coarsely chop the Fresh Cilantro (1 bunch).
Cut the Tomato (2) in quarters. Remove seeds from Bell Pepper (2), and coarsely chop.
Peel Onion (1) and chop.
Dump all of the chopped vegetables and Garlic (4 clove) into a food processor. Add Salt and 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).
Add Dry White Wine (1/2 cup) to Sofrito and mix well.
Add Fresh Mussels (2 pound) 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.