Smoky Mussels Pomodoro (Printable)

Fresh mussels in smoky tomato sauce with white wine and 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

# How-To:

01 - Heat olive oil in a large deep skillet 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 dry white wine and water; bring mixture 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 unopened mussels.
06 - Taste sauce and adjust seasoning as needed.
07 - Sprinkle fresh parsley over mussels and serve immediately with lemon wedges and crusty bread.

# Insider Tips:

01 -
  • It tastes like a slow-cooked meal but comes together in the time it takes to set the table and pour the wine.
  • The smoky paprika gives you campfire vibes without leaving your kitchen, and the mussels soak up every bit of that rich tomato broth.
  • Cleanup is shockingly easy since everything cooks in one pan, and you can serve it straight from the skillet for that rustic, impressive look.
02 -
  • Always discard any mussels that don't open after cooking, they weren't alive to begin with and eating them can make you sick.
  • Don't add the salt until after the mussels cook because they release a lot of their own salty brine into the sauce and you can easily overdo it.
  • If your mussels have beards (the stringy bits), pull them off just before cooking, not hours ahead, or the mussels will die and spoil.
03 -
  • Buy your mussels the day you plan to cook them and keep them in the fridge loosely covered with a damp towel, never sealed in plastic or they'll suffocate.
  • Shake the pan a few times while the mussels steam to help them cook evenly and open at the same time.
  • Taste the sauce before serving and add a squeeze of lemon if it feels too heavy, the acidity will lift everything and make it sing.
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