Page 193 - 2016TOHCookbook

Mussels Sofrito
North Coast Seafoods
INGREDIENTS
Serves 4 as an appetizer or 2 as a light meal
1 tablespoon unsalted butter
1⁄4 cup olive oil
1 cup finely diced yellow onion
3⁄4 cup finely diced yellow bell pepper
3⁄4 cup finely diced green bell pepper
1⁄2 cup finely diced fennel
2 tablespoons chopped garlic
2 tablespoons tomato paste
1⁄2 cup white wine
2 cups canned diced tomatoes
1 tablespoon smoked paprika
2 pounds mussels, cleaned and debearded 1⁄4 cup chopped parsley
Kosher salt
Ground black pepper
Crusty bread, for serving
PREPARATION
1. Heat the butter and oil in a large pasta pot over medium heat until the butter is melted. Add the onion, bell peppers, fennel and garlic and cook until tender but not brown.
2. Add the tomato paste and cook until thickened. Add the wine, tomatoes and paprika, raise the heat to medium-high and bring to a boil, stirring occasionally.
3. Add the mussels, cover the pot and steam until the mussels open, about 4 minutes. Stir the mussels until coated in sofrito. Add the parsley and season with salt and pepper.
4. Serve with plenty of crusty bread to soak up the sauce.
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