Pairing the Sofrito with the mussels develop a flavorsome aromatic dish that begs for seconds. These mussels with sofrito make a delicious entree or appetizer.
Sofrito is the “Latino Cook’s secret weapon.” It combines cilantro, garlic, onion, peppers, and tomatoes to create a fundamental base for many Spanish dishes. Pairing the Sofrito with the mussels develop a flavorsome aromatic dish that begs for seconds. You will love this tapas recipe.
I was first introduced to Sofrito from a blogger friend, Dorcas Wood from Feel Good Food Blog. She described Sofrito as “The Latino’s Cook Secret Weapon.” It is a Spanish seasoning base that is used in many, many dishes; from seafood, poultry, pork, and eggs to potatoes, rice, and beans… It brings a dish from boring to AMAZING!!! I fell in love with it so much, that I wrote an article about it myself! You can read it right here!
And so, when I was asked to do a Tapas’ story for City View Magazine, I knew I had to create a recipe with Sofrito. Mussels are on almost every Tapas restaurant menu that I have visited, so it seemed logical to pair the mussels and Sofrito. When I cooked the Mussels in the Sofrito base the result was PERFECTION!! My daughter has been begging me nonstop to make them again. The whole family loved them. The best part is….. this dish is healthy and guilt free!!
You can make the Sofrito a couple of days ahead. The dish is simple. Prepare the Sofrito. Then cook the mussels Sofrito….
Super easy, super good!
You can check out my whole article “Tapa Time” here. In it you will find my Tapas themed recipes: Pomegranate Red Wine Sangria, Moroccan-Style Roasted Potatoes, Bacon Wrapped Dates Stuffed with Manchego, and Spanish Garlic Shrimp. I also recommended three amazing Tapas Restaurants to visit here in NC. I will be including the Tapas recipes to my blog, so stay tuned!!!
If you enjoyed this recipe, be sure to check out: Pomegranate Red Wine Sangria, Roasted Brussels Sprouts with Speck Ham and Balsamic Glaze, and Jalapeño Cilantro Hummus Recipe.
Mussels with Sofrito
- 2 medium bell peppers (For a sweeter flavor use red peppers. For
- a savory flavor use green.)
- 1 bunch of cilantro about a cup
- 1 small onion
- 4 large cloves of garlic peels removed
- 2 medium tomatoes
- ¼ cup olive oil
- salt & pepper to taste
- ½ cup dry white wine
- 2 lbs fresh mussels rinsed and cleaned
- Clean cilantro. Cut off and discard any thick stems. Coarsely chop cilantro.
- Cut the tomatoes in quarters.
- Remove seeds from peppers, and coarsely chop.
- Peel onion and chop.
- Dump all of the chopped vegetables into a food processor. Add salt and pepper. 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 until most of the liquid has evaporated (about 5 minutes).
- Add white wine to Sofrito and mix well.
- Add mussels 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.