Smoky Mussels Pomodoro (Printable)

Fresh mussels in smoky tomato sauce with garlic, white wine, and bold Mediterranean flavors. 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 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; cook for 30 seconds until fragrant.
03 - Add smoked paprika, tomato paste, and diced tomatoes. Cook while stirring for 2 minutes.
04 - Pour in white wine and water; bring to a simmer.
05 - Add mussels and season with salt and pepper. Cover tightly and 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.
07 - Sprinkle with fresh parsley and serve immediately with lemon wedges and crusty bread if desired.

# Expert Advice:

01 -
  • It tastes like you spent hours on it, but you're done in under half an hour.
  • The smoky paprika gives it a depth that makes people ask what your secret is.
  • Mussels are affordable, impressive, and way easier than most people think.
  • You get to soak up that rich, garlicky tomato sauce with bread, which is half the reason to make it.
02 -
  • Discard any mussels that don't open after cooking, they weren't alive to begin with and aren't safe to eat.
  • Don't oversalt at the beginning, the mussels release a lot of their own salty liquid as they steam.
  • If your mussels smell fishy or off when you buy them, don't use them, fresh mussels smell like clean ocean water.
03 -
  • Always cook mussels with the lid on and resist the urge to peek too often, the steam is what opens them up.
  • If you're nervous about debearding, ask your fishmonger to do it for you, most will without charging extra.
  • Use a wide, shallow pan instead of a tall pot so the mussels cook evenly and you can toss them easily.
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