Smoky Mussels Pomodoro (Printable)

Fresh mussels in smoky tomato sauce with Mediterranean flavors, white wine, and herbs. 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 (optional)

→ 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 Guide:

01 - Heat olive oil in a large skillet 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. Stir and cook for 2 minutes.
04 - Pour in dry white wine and water, bringing the mixture to a gentle simmer.
05 - Add mussels to the pan, season with salt and pepper, and cover tightly. Cook for 5-7 minutes, shaking the pan occasionally, until mussels open. Discard any unopened mussels.
06 - Taste the broth and adjust salt and pepper to preference.
07 - Sprinkle fresh parsley over the mussels and serve immediately with lemon wedges.

# Expert Suggestions:

01 -
  • It tastes like a coastal Italian dinner but takes less time than ordering takeout.
  • The smoked paprika adds a depth that makes people ask what your secret ingredient is.
  • Mussels are affordable, impressive, and way easier to cook than most people think.
  • You only need one pan, which means less cleanup and more time to enjoy the meal.
02 -
  • Always scrub and debeard your mussels right before cooking, not hours in advance, or they'll start to die and spoil.
  • If a mussel is already open before cooking and won't close when you tap it, toss it, it's not safe to eat.
  • Don't skip covering the pan tightly, the steam is what opens the shells, not the heat alone.
  • Any mussels that stay closed after 7 minutes should be discarded, they were likely dead before cooking.
03 -
  • Buy your mussels the day you plan to cook them, they don't keep well and freshness makes all the difference.
  • Use a wide, shallow pan instead of a deep pot so the mussels cook evenly and open at the same time.
  • Save any leftover broth and freeze it in ice cube trays, then pop a cube into risotto or pasta water for instant depth.
  • If you're nervous about debearding, ask your fishmonger to do it, most are happy to help and it saves you time at home.
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