Smoky Mussels Pomodoro (Printable Version)

Smoky tomato mussels with Mediterranean flavors, white wine, and smoked paprika ready 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

# How to Make It:

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

# Expert Advice:

01 -
  • It tastes like you spent hours on it but really takes less time than ordering delivery.
  • The smoky tomato broth is so good you will fight over who gets to soak up the last bit with bread.
  • Mussels are affordable, sustainable, and way less intimidating than they look.
  • You can make this on a weeknight and still feel like you are treating yourself to something special.
02 -
  • Do not skip shaking the pan while the mussels steam because it helps them cook evenly and open at the same time.
  • If your mussels are very sandy, soak them in cold salted water for 20 minutes before cooking and they will purge most of the grit.
  • The broth is the best part, so serve this in wide shallow bowls and make sure you have plenty of crusty bread for soaking it up.
03 -
  • Use a pot with a tight fitting lid so the steam does not escape, which is what actually cooks the mussels quickly and evenly.
  • If you want a thicker sauce, simmer it uncovered for an extra minute or two after removing the mussels so it reduces slightly.
  • Always have extra bread on hand because you will run out before you think you will, and someone will definitely want to scrape the bottom of the bowl.
Go Back