Smoky Mussels Pomodoro (Printable)

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

# Step-by-Step Guide:

01 - Heat olive oil in a large deep skillet or Dutch oven over medium heat. Add chopped onion and cook for approximately 3 minutes until softened and translucent.
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 mixture. Stir continuously and cook for 2 minutes.
04 - Pour in dry white wine and water, then bring the mixture to a gentle simmer.
05 - Add mussels to the simmering broth and season with salt and pepper. Cover tightly and cook for 5 to 7 minutes, shaking the pan occasionally, until all mussels have opened. Discard any unopened mussels.
06 - Taste the broth and adjust salt and pepper as needed.
07 - Garnish with fresh chopped parsley and serve immediately with lemon wedges and crusty bread.

# Expert Advice:

01 -
  • It tastes like a coastal bistro but costs less than takeout and dirties only one pot.
  • The smoked paprika does something magical to canned tomatoes, turning them sweet and deep without any tricks.
  • You can have this on the table faster than most pasta dinners, and it feels twice as special.
  • Mussels are wildly sustainable and cook themselves if you just give them steam and a lid.
02 -
  • Mussels that stay closed after cooking are not safe to eat, throw them out without trying to pry them open.
  • If your mussels smell like anything other than clean ocean, return them and buy from somewhere else.
  • Don't skip the wine, it adds acidity and helps create the steam that opens the shells perfectly.
  • Shaking the pan halfway through helps the mussels cook evenly and keeps the sauce from scorching on the bottom.
03 -
  • Use a pot or skillet large enough that the mussels aren't piled too high, they need contact with the steam to open properly.
  • If the sauce tastes flat, a pinch of sugar or an extra squeeze of lemon at the end will brighten everything up.
  • Don't stir the mussels once they're in the pot, just shake the pan gently so they steam evenly without breaking apart.
  • Save a little pasta water if you're serving this over noodles, it helps the sauce cling and adds a silky finish.
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