Smoky Mussels Pomodoro (Printable Version)

Fresh mussels in smoky tomato sauce with garlic, white wine, and Mediterranean spices. Ready in 25 minutes.

# What You 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 - In a large deep skillet or Dutch oven, heat olive oil over medium heat. Add the onion and cook until soft and translucent, approximately 3 minutes.
02 - Stir in garlic and red pepper flakes; cook for 30 seconds until fragrant.
03 - Add smoked paprika, tomato paste, and diced tomatoes. Cook, stirring frequently, for 2 minutes.
04 - Pour in white wine and water; bring to a gentle simmer.
05 - Add mussels, season with salt and pepper, and cover tightly. Cook for 5 to 7 minutes, shaking the pan occasionally, until mussels open. Discard any that remain closed.
06 - Taste and adjust seasoning as needed. Sprinkle with fresh parsley and serve immediately with lemon wedges.

# Expert Tips:

01 -
  • It tastes like a coastal Italian kitchen but uses pantry staples you probably already have.
  • The smokiness makes people ask what your secret is, and you get to smile and say paprika.
  • Mussels cook so fast you can make this on a Tuesday without feeling like youre performing.
  • The broth is good enough to drink, and you will want to.
02 -
  • If a mussel doesnt open after cooking, throw it out, it wasnt alive to begin with and you dont want to risk it.
  • Dont salt the sauce too early, the mussels release a lot of their own salty liquid as they steam.
  • Use a pan large enough that the mussels arent piled too high, or they wont cook evenly.
03 -
  • Shake the pan instead of stirring once the mussels go in, it keeps the shells from breaking and helps them cook evenly.
  • Buy your mussels the day you plan to cook them, they dont keep well and fresher is always better.
  • A splash of cream at the end turns this into something rich and bisque like, if youre in the mood.
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