Steamed Mussels Recipe

Inspired by Bix

Time30m

Serves4

spanish sofrito, grilled sourdough

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Ingredients

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Mussels

2 pounds Fresh mussels

1 cup White wine

4 cloves Garlic, minced

1 cup Fresh parsley, chopped

2 tablespoons olive oil

Sofrito

1 medium Onion, diced

1 medium Red bell pepper, diced

2 large Tomatoes, diced

1 teaspoon Smoked paprika

1 teaspoon Cumin

Grilled Sourdough

4 slices Sourdough bread

2 tablespoons Butter, softened

Method

Prepare the Sofrito

Cook the Vegetables

In a large skillet, heat olive oil over medium heat. Add diced onion and red bell pepper, cooking until softened, about 5 minutes. Stir in garlic and cook for an additional minute.

Add Tomatoes and Spices

Add the diced tomatoes, smoked paprika, and cumin to the skillet. Cook for about 10 minutes, stirring occasionally until the mixture is thickened. Set aside.

Steam the Mussels

Prepare the Mussels

Rinse the mussels under cold water and remove any beards. Discard any mussels that are open and do not close when tapped.

Steam the Mussels

In a large pot, combine white wine, prepared sofrito, and mussels. Cover and cook over medium-high heat for 5-7 minutes until the mussels open. Discard any mussels that remain closed.

Finish with Parsley

Remove the pot from heat and stir in chopped parsley. Toss gently to combine.

Grill the Sourdough

Prepare the Bread

Spread softened butter on one side of each slice of sourdough bread.

Grill the Bread

Heat a grill pan over medium heat. Place the bread slices butter-side down on the pan and grill until golden brown, about 3-4 minutes per side.