Smoky Mussels Pomodoro (Printable)

Fresh mussels in vibrant smoky tomato sauce with garlic, white wine, and bold Mediterranean flavors in 25 minutes.

# What You'll Need:

→ Seafood

01 - 1.5 lbs fresh mussels, scrubbed and debearded

→ Vegetables & Aromatics

02 - 2 tbsp olive oil
03 - 1 medium yellow onion, finely chopped
04 - 3 cloves garlic, minced
05 - 1/2 tsp crushed red pepper flakes

→ Tomatoes

06 - 1 can (14 oz) diced tomatoes
07 - 2 tbsp tomato paste

→ Seasonings

08 - 1 tsp smoked paprika
09 - 1/2 tsp sea salt
10 - 1/4 tsp freshly ground black pepper

→ Liquids

11 - 1/2 cup dry white wine
12 - 1/4 cup water

→ Garnish

13 - 2 tbsp fresh parsley, chopped
14 - Lemon wedges for serving

# Directions:

01 - Heat olive oil in a large skillet over medium heat. Add chopped onion and cook until soft and translucent, approximately 3 minutes.
02 - Stir in minced garlic and red pepper flakes, cooking for 30 seconds until fragrant.
03 - Add smoked paprika, tomato paste, and diced tomatoes. Stir continuously and cook for 2 minutes.
04 - Pour in dry white wine and water, bringing the mixture to a gentle simmer.
05 - Add mussels to the pan, season with salt and pepper, and cover tightly. Cook for 5 to 7 minutes, shaking the pan occasionally, until mussels open. Discard any unopened mussels.
06 - Taste the broth and adjust salt and pepper as needed.
07 - Transfer mussels and broth to serving bowls. Sprinkle with fresh parsley and serve immediately with lemon wedges.

# Expert Suggestions:

01 -
  • It tastes like youve been cooking all day, but youre done in 25 minutes flat.
  • The smoked paprika gives it a campfire warmth that makes ordinary mussels feel special.
  • You only dirty one pan, and it goes straight from stove to table looking like something from a coastal bistro.
  • Its impressive enough for guests but easy enough for a weeknight when youre too tired to think.
02 -
  • Dont skip scrubbing the mussels and pulling off the beards, it only takes a few minutes and makes a huge difference in the final dish.
  • If you cover the pan too loosely, the mussels wont steam properly, so make sure the lid fits snugly.
  • Any mussels that dont open after 7 minutes should be tossed, theyre not safe to eat.
  • Taste the sauce before you add more salt, the mussels release brine as they cook and can make it salty enough on their own.
03 -
  • Always cook mussels within a day or two of buying them, they dont keep well and lose their sweetness fast.
  • Shake the pan instead of stirring once the mussels are in, it helps them open evenly without breaking the shells.
  • If the sauce tastes flat, a squeeze of lemon juice at the end brightens everything up instantly.
  • Use a big enough pan so the mussels have room to open, crowding them will steam them unevenly.
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