Spanish Mussels in a Tomato Sofrito Sauce
Spanish mussels in a tomato sofrito sauce is a classic Spanish seafood recipe that you need to know! It’s easy to make and requires relatively few ingredients, but the result is a rich flavorful tomato sofrito sauce that perfectly seasons the mussels once they are simmered down in the sauce with some white wine.
Equipment
- Box grater
- Sharp kitchen knife and Cutting board
- Large deep-sided pot with lid
Ingredients
- 16 oz 450g mussels (scrubbed and de-bearded)
- 2 tomatoes grated and skin removed
- 1 white onion chopped fine
- 3 garlic cloves minced
- 1 teaspoon Spanish sweet paprika pimentón dulce
- ½ teaspoon white pepper
- 1 pinch Spanish saffron threads
- 1 sprig of fresh rosemary
- 1 cup dry white wine
- 3 tablespoons extra virgin olive oil
- Salt to taste
- 1 Lemon juice
For serving
- 2 tablespoons fresh parsley chopped (for garnish)
- 1 baguette for serving
Instructions
Step 1 - Prepare Sofrito Sauce
- Brown onion in a little oil (5 minutes).1 white onion, 3 tablespoons extra virgin olive oil
- Add garlic and grated tomatoes, and simmer for around 4 minutes or until the garlic is fragrant.2 tomatoes, 3 garlic cloves
- Add paprika and white pepper (season to taste with a little salt if required), mix well, and allow to simmer on medium heat for 3 minutes.1 teaspoon Spanish sweet paprika, ½ teaspoon white pepper, Salt
Step 2 - Cook Mussels
- Add white wine to sofrito sauce and bring to a boil. Once boiling, reduce heat to medium and add the saffron threads. Add the sprig of fresh rosemary.1 pinch Spanish saffron threads, 1 cup dry white wine, 1 sprig of fresh rosemary
- Add cleaned mussels and mix through with the sauce. Cover and cook for around 5 minutes (or until all mussels have opened)16 oz 450g mussels (scrubbed and de-bearded)
Step 3 - Serve
- Garnish with some freshly chopped parsley and lemon juice.1 Lemon
- Serve straight away with lots of fresh bread.2 tablespoons fresh parsley, 1 baguette