Steamed Mussels with Sofrito |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Sofrito is a sautéed vegetable mixture used as a seasoning in Spain, Italy and Latin America. This recipe can be prepared in 45 minutes or less. Ingredients:
4 dozen mussels (preferably cultivated) |
2 red bell peppers |
1 small onion |
4 large garlic cloves |
1/4 cup packed fresh cilantro sprigs |
1 teaspoon dried oregano, crumbled |
1/2 teaspoon cumin seeds |
1 tablespoon olive oil |
1/2 cup dry white wine |
1/2 cup chicken broth |
2 tablespoons fresh orange juice, or to taste |
accompaniment: crusty bread |
Directions:
1. Scrub mussels well and remove beards. Cut bell peppers into 1/2-inch pieces and transfer half to a blender, reserving remaining half in a bowl. Chop onion and garlic. Add onion, garlic, cilantro, oregano, and cumin to blender and puree until smooth.
2. In a 4-quart kettle heat oil over moderate heat until hot but not smoking and cook puree, stirring, 2 minutes. Add mussels, reserved bell peppers, wine, and broth and simmer, covered, 4 to 8 minutes, checking mussels occasionally after 4 minutes and transferring them as they open to a bowl. (Discard any unopened mussels after 8 minutes.) Season sauce with orange juice and salt and pepper. Serve mussels with sauce and bread.
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