Smoky Mussels Pomodoro (Printable)

Fresh mussels in smoky tomato sauce with garlic, white wine, and Mediterranean spices. Ready in 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 Steps:

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 dry white wine and water, then bring to a simmer.
05 - Add mussels, season with salt and pepper, and cover tightly. Cook for 5 to 7 minutes while shaking the pan occasionally until mussels open. Discard any that remain closed.
06 - Taste the broth and adjust seasoning as needed.
07 - Sprinkle with fresh parsley and serve immediately with lemon wedges and crusty bread.

# Expert Advice:

01 -
  • It tastes like you spent hours on it, but you'll be sitting down to eat in under half an hour.
  • The smoky tomato broth is so good you'll want to drink it straight from the bowl.
  • Mussels are affordable, sustainable, and they make you look like a seafood expert even if you're not.
  • Every bite feels bright and alive, with just enough heat to keep things interesting.
02 -
  • Don't skip debearding the mussels or you'll be chewing on tough little strings that ruin the whole experience.
  • If a mussel is already open before cooking and won't close when you tap it, toss it out, it's gone bad.
  • Resist the urge to overcook them, once the shells open they're done and any longer makes them rubbery.
  • Always have a bowl ready for the empty shells, it keeps the table civilized.
03 -
  • Use a pot with a tight-fitting lid so the mussels steam evenly and open at the same time.
  • Shake the pan halfway through cooking instead of stirring, it helps the mussels cook without breaking them apart.
  • If the sauce tastes flat, a pinch of sugar and an extra squeeze of lemon will bring it back to life.
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