Steamed Mussels with Sofrito

Steamed Mussels with Sofrito
Steamed Mussels with Sofrito
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.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Serves 2
Italian Spanish/Portuguese Blender Garlic Shellfish Quick & Easy Mussel Bell Pepper White Wine Summer Healthy Cilantro Simmer Gourmet
  • 1 tablespoon olive oil
  • 1/2 cup chicken broth
  • 1/2 cup dry white wine
  • 1 small onion
  • 2 red bell peppers
  • 1/2 teaspoon cumin seeds
  • 4 large garlic cloves
  • 1 teaspoon dried oregano, crumbled
  • Carbohydrate 33 g(11%)
  • Cholesterol 103 mg(34%)
  • Fat 16 g(25%)
  • Fiber 4 g(15%)
  • Protein 47 g(94%)
  • Saturated Fat 3 g(14%)
  • Sodium 1136 mg(47%)
  • Calories 516

Preparation 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. 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.

Preparation 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. 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.