From Linda Cicero’s Cook’s Corner Column
Trattoria Il Migliore’s Mussels
The leftover sofrito can be refrigerated or frozen. Or you may substitute good-quality purchased sofrito.
2 cups diced red pepper
2 cups diced red onion
3 jalapeños, chopped
3 whole garlic cloves
1 shallot, chopped
1/4 cup white wine (preferably chardonnay)
1 cup chicken broth
1/4 cup cilantro
To complete dish:
2 pounds mussels (preferably Mediterranean or Prince Edward Island)
1 teaspoon extra-virgin olive oil
2 ounces dry-cured chorizo
2 tablespoons sliced garlic
2 tablespoons sliced shallots
1/2 jalapeño, diced
1/2 cup white wine (preferably chardonnay)
1/4 cup clam juice
10 threads saffron
1/4 cup roasted tomatoes
3 tablespoons butter
Combine all the sofrito ingredients in a large pot and cooking, uncovered, on low heat, stirring occasionally, until liquid is evaporated. Remove from heat and allow to cool. Puree. Makes about 11/4 cups.
Scrub mussels thoroughly. In a large pot with a lid, place the olive oil, chorizo, garlic, shallots and jalapeños, and sauté over medium-high heat until garlic and shallots are caramelized. Stir in 6 tablespoons of the sofrito and sauté for 30 seconds.
Stir wine, clam juice, saffron and roasted tomatoes into pot, then add mussels and season to taste with salt and pepper. Cover and allow the mussels to steam for 3 to 5 minutes, until shells open. Remove lid, add butter, and allow liquid to reduce for 3 to 4 minutes. Serve with crusty bread for dipping. Makes 2 servings.
Per serving: 545 calories (47 percent from fat), 29 g fat (13 g saturated, 7.4 g monounsaturated), 138 mg cholesterol, 35 g protein, 25 g carbohydrates, 2.9 g fiber, 1225 mg sodium.