Smoky Mussels Pomodoro (Printable)

Fresh mussels simmered in 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 - 0.5 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 - 0.5 tsp sea salt
10 - 0.25 tsp freshly ground black pepper

→ Liquids

11 - 0.5 cup dry white wine
12 - 0.25 cup water

→ Garnish

13 - 2 tbsp fresh parsley, chopped
14 - Lemon wedges for serving

# Directions:

01 - In a large deep skillet or Dutch oven, heat olive oil 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, season with salt and pepper, and cover tightly. Cook for 5 to 7 minutes, shaking the pan occasionally, until mussels open. Discard any that remain closed.
06 - Taste the sauce and adjust seasoning as needed.
07 - Sprinkle with fresh parsley and serve immediately with lemon wedges and crusty bread if desired.

# Top Tips:

01 -
  • It tastes like a coastal Italian restaurant but costs a fraction of the price and dirties only one pan.
  • The smoked paprika adds a mystery depth that makes people ask what your secret is.
  • Mussels cook so fast you can have this on the table before takeout would even arrive.
  • The sauce is so good youll want to soak up every last drop with bread.
02 -
  • Always scrub your mussels under cold running water and pull off the beards, any cracked or open ones that don't close when tapped should go straight in the trash.
  • Don't overcook them or they turn rubbery, as soon as the shells open, they're done.
  • If your sauce tastes flat, add a pinch more salt or a splash of wine, mussels need bold flavors to shine.
03 -
  • Use a pan big enough to hold all the mussels in a single layer so they cook evenly and open at the same time.
  • Don't walk away once the mussels go in, they cook fast and you need to catch them right when they open.
  • Save any leftover sauce and toss it with pasta the next day, it's even better after the flavors marry overnight.
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