Smoky Mussels Pomodoro (Print out)

Fresh mussels in smoky tomato sauce with bold Mediterranean flavors, ready in just 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, optional

→ 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 Make It:

01 - Heat olive oil in a large 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. Cook while stirring for 2 minutes to deepen flavors.
04 - Pour in white wine and water, bringing the mixture 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 all mussels open. Discard any that remain closed.
06 - Taste and adjust seasoning as needed.
07 - Sprinkle fresh parsley over the dish and serve immediately with lemon wedges.

# Expert Advice:

01 -
  • The smoked paprika gives you restaurant depth without any fancy equipment or long simmering.
  • Mussels cook so fast you can have this on the table before takeout would even arrive.
  • The sauce is so good you'll fight over who gets to dip the last piece of bread.
02 -
  • Discard any mussels that stay stubbornly closed after cooking, they weren't alive to begin with and aren't safe to eat.
  • Don't skip the debearding step, those fibrous threads are unpleasant to bite into and only take a minute to pull off.
  • If your mussels release a lot of liquid, leave the lid off for the last minute to concentrate the sauce slightly.
03 -
  • If you want extra smokiness, add a tiny pinch of chipotle powder or a drop of liquid smoke when you add the paprika.
  • In summer when tomatoes are perfect, swap the canned tomatoes for two cups of halved cherry tomatoes and cook them until they burst.
  • Make sure your pan is big enough that the mussels aren't too crowded, they need room for the steam to circulate and open them evenly.
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