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Shrimp and Mussels with Sofrito


This shrimp and mussels boil is taken to the next level with the addition of sofrito, a flavorful Spanish sauce.

  • Servings: 4

Source: Everyday Food, March 2012


  • 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)


  1. 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.

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