STEAMED MUSSELS WITH SOFRITO

Steamed Mussels with Sofrito image

Yield Serves 2

Number Of Ingredients 12

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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
Accompaniment: crusty bread

Steps:

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 puree 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, checking mussels occasionally after 4 minutes and transferring 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.