In the Kitchen: Mussels Sofrito

Discover Newport brought us Chef Allison Wilke from Brix Restaurant at Newport Vineyards to make Mussels SoFrito.

Brix Restaurant Mussels Sofrito
On Tuesday, October 13th, Discover Newport brought us Chef Allison Wilke, from Brix Restaurant at Newport Vineyards, to make Mussel SoFrito.


  • cleaned mussels
  • 2 tsp of chopped garlic
  • 1 tbs of chopped shallot or onion
  • 1/3 cup of sofrito (onions, peppers, chopped carrots and roasted with tomato paste and spices, or store bought)
  • 2 tbs of butter
  • 2 tbs of roughly chopped cilantro
  • 2 tbs of sliced basil
  • 1/4 cup of marinara
  • canola oil
  • salt and pepper
  • bread for dipping


  1. Heat oil in a skillet, add garlic, shallots, sofrito, 1 Tbs butter, and 1 Tbs of each herb. Toast until garlic is golden brown
  2. Add cleaned mussels and season with salt and pepper- toss to coat.
  3. Deglaze with white wine and cover
  4. Add stock and marinara and cover
  5. Cook until mussels have opened and sauce has reduced. Finish with remaining 1 Tbs butter and basil, taste sauce and add more salt and pepper if desired.
  6. Garnish with remaining Tbs of cilantro and use crusty bread for dipping

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