Mussels Sofrito
Ingredients
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 |
- In 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.
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