Smoky Mussels Pomodoro (Printable)

Fresh mussels in smoky tomato sauce with Mediterranean flavors, ready in just 25 minutes for busy weeknights.

# 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

# How-To:

01 - Heat olive oil in a large deep skillet or Dutch oven 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 to the pan. Cook while stirring for 2 minutes.
04 - Pour dry white wine and water into the pan, then bring the mixture to a simmer.
05 - Add mussels to the pan and season with salt and pepper. Cover tightly and cook for 5 to 7 minutes, shaking the pan occasionally, until all mussels open. Discard any unopened mussels.
06 - Taste the sauce and adjust salt and pepper as needed.
07 - Sprinkle fresh parsley over the dish and serve immediately with lemon wedges and crusty bread.

# Expert Advice:

01 -
  • It looks and tastes impressive but comes together faster than most pasta dishes.
  • The smoked paprika adds a depth that makes people ask what your secret ingredient is.
  • You only need one pan and the sauce is perfect for soaking up with bread.
  • Fresh mussels are surprisingly affordable and cook themselves once the broth is ready.
02 -
  • Mussels that stay closed after cooking are unsafe to eat, toss them without hesitation.
  • Don't oversalt at the beginning, the mussels release their own brine as they steam and the sauce will concentrate.
  • If the broth tastes flat, a squeeze of lemon and a pinch more smoked paprika will bring it back to life.
03 -
  • Shake the pan instead of stirring once the mussels are in, it keeps them from breaking and helps them open evenly.
  • Use a Dutch oven if you have one, the heavy lid traps steam better and the mussels cook more consistently.
  • Taste the broth before serving and adjust with a pinch of sugar if the tomatoes are too acidic or a splash more wine if it needs brightness.
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