Shrimp and Mussels with Sofrito

From Everyday Food March 2012

serves 4

2c Sofrito (see following recipe)
2 lbs mussels, rinsed and scrubbed
1/2 c dry white wine
1 lb large shrimp, peeled adn deveined
2 Tb unsalted butter, room temp
salt and pepper
gluten free bread or rice

In a large pot over medium, stir together sofrito and mussels. Add wine and 1/2 c 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 mussles.) Remove from heat and stir in butter until melted. Season with salt and pepper and serve with bread or rice.