Ingredients
1/2 cup Sofrito
2 pounds mussels, rinsed and scrubbed
1/2 cup dry white wine, such as Pinot Grigio
1 pound large shrimp, peeled and deveined
2 tablespoons unsalted butter, room temperature
Coarse salt and ground pepper
Crusty bread (optional)
Preparation
In a large pot over medium, stir together sofrito and mussels. Add wine and 1/2 cup water and bring to a boil. Stir in shrimp, cover, and cook until mussels open and shrimp are opaque throughout, 6 minutes, stirring once. (Discard any unopened mussels.) Remove from heat and stir in butter until melted. Season with salt and pepper and serve with bread.
