shrimp and mussels with sofrito... 45 minutes

the goods:

sofrito:

2 pounds plum tomatoes, roughly chopped

2 red bell peppers, roughly chopped

2 medium yellow onions, roughly chopped

5 garlic cloves, smashed and peeled

1 bunch cilantro, large stems trimmed

2 pounds mussels, rinsed and scrubbed (discard any open ones)

1/2 cup dry white wine, such as Pinot Grigio

1 pound large shrimp, peeled and deveined

2 tablespoons unsalted butter, room temperature

In batches, pulse sofrito ingredients in food processor until finely chopped. In a large pot, heat 1/2 cup extra-virgin olive oil over medium-high until simmering. Add mixture and cook, stirring occasionally, until thickened and reduced, 25 to 30 minutes. To store, let cool completely, then transfer to an airtight container; refrigerate, up to 2 weeks, or freeze, up to 6 months. Can be used with so many things!

In a large pot over medium, stir together 1/2 cup 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 crusty bread or over whole wheat noodles.