Steamed Mussels with Sofrito

• 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

1. Scrub mussels well and remove beards.
2. Cut bell peppers into 1/2-inch pieces and transfer half to a blender, reserving remaining half in a bowl.
3. Chop onion and garlic.
4. Add onion, garlic, cilantro, oregano, and cumin to blender and puree until smooth.
5. In a 4-quart kettle heat oil over moderate heat until hot but not smoking and cook puree, stirring, 2 minutes.
6. 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.
7. (Discard any unopened mussels after 8 minutes.)
8. Season sauce with orange juice and salt and pepper.
9. Serve mussels with sauce and bread.

mussels, red bell peppers, onion, garlic, cilantro sprigs, oregano, cumin seeds, olive oil, white wine, chicken broth, orange juice, accompaniment

Taken from www.epicurious.com/recipes/food/views/steamed-mussels-with-sofrito-15251 (may not work)