Mussels Sofrito


2 lbs mussels
1 tbs butter
1/4 cup extra virgin olive oil
1 cup onion, diced
1/4 cup each red, yellow and green pepper, diced
1/2 cup fennel, diced
2 tbs garlic, chopped
2 tbs tomato paste
1/4 cup dry white wine
2 cups canned chopped tomatoes
1 tbs smoked paprika
1/4 cup parsley, chopped
kosher salt and black pepper to taste
  • ┬áIn a large pot over medium heat, add butter and olive oil.
  • Add onions, peppers, fennel and garlic and saute until soft. Do not brown.
  • Add the tomato paste and cook until thick.
  • Add wine, diced tomatoes, and paprika. Bring to a boil, stirring constantly.
  • Add mussels and cover pot.. Steam for about 4 minutes or until all of the mussels have opened. Discard any unopened mussels.
  • Gently stir mussels to coat in the sofrito.
  • Add parsley and season to taste with salt and pepper.
  • Serve with crusty bread over pasta or rice.
  • Makes 2 entree or 4 appetizer servings.




10 min


6 min


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