Smoky Mussels Pomodoro (Printable Version)

Fresh mussels cooked in smoky tomato sauce with garlic, white wine, and smoked paprika. 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

# Step-by-Step:

01 - Heat olive oil in a large deep skillet or Dutch oven over medium heat. Add chopped onion and cook until softened 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 to the skillet. Cook while stirring for 2 minutes to develop flavors.
04 - Pour in dry white wine and water, bringing the mixture to a gentle simmer.
05 - Add mussels to the sauce, season with salt and pepper, and cover tightly. Cook for 5 to 7 minutes while occasionally shaking the pan until mussels open. Discard any that remain closed.
06 - Taste the broth and adjust seasoning as needed.
07 - Transfer mussels and sauce to serving bowls, sprinkle with fresh parsley, and serve immediately with lemon wedges.

# Expert Advice:

01 -
  • It tastes like a slow-cooked labor of love but takes less than half an hour from start to finish.
  • The smoked paprika gives the sauce a campfire warmth that makes even a Tuesday feel special.
  • Mussels are surprisingly affordable and turn a simple pot of tomatoes into something luxurious.
  • You get to soak up all that smoky, garlicky broth with crusty bread, which is half the reason to make it.
02 -
  • Dont salt the broth too early, mussels release a lot of their own salty brine as they steam and you can always add more at the end.
  • If a mussel shell is cracked or stays open before cooking and wont close when you tap it, toss it out, its not safe to eat.
  • The wine matters more than you think, a sour or overly sweet wine will make the whole sauce taste off.
03 -
  • Add a pinch of chipotle powder or a few drops of liquid smoke if you want the smokiness to really sing, but go easy or it can taste artificial.
  • In summer, swap canned tomatoes for halved cherry tomatoes cooked down until they burst, the sweetness is incredible.
  • Shake the pan instead of stirring once the mussels go in, it helps them cook evenly without breaking the delicate meat.
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