Steamed Mussels with Sofrito
Gourmet, April 1994
Steamed Mussels with Sofrito
Gourmet, April 1994
|
4 dozen mussels (preferably cultivated) 2 red bell peppers 1 small onion 4 large garlic cloves 1/4 cup packed fresh cilantro sprigs 1 teaspoon dried oregano, crumbled 1/2 teaspoon cumin seeds 1 tablespoon olive oil 1/2 cup dry white wine 1/2 cup chicken broth 2 tablespoons fresh orange juice, or to taste Directions: 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 purée 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. Check mussels occasionally after 4 minutes and transfer 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. Serves 2.
|