Smoky Mussels Pomodoro (Printable Version)

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

→ 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

# Directions:

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. Stir continuously and cook for 2 minutes.
04 - Pour in dry white wine and water; bring mixture to a gentle simmer.
05 - Add mussels to the simmering liquid, season with salt and pepper, and cover tightly. Cook for 5 to 7 minutes, shaking the pan occasionally, until mussel shells open. Discard any that remain closed.
06 - Evaluate seasoning and adjust salt, pepper, or spice as needed.
07 - Sprinkle with fresh parsley and serve immediately with lemon wedges and crusty bread.

# Expert Tips:

01 -
  • It tastes like something you'd order at a coastal bistro but comes together faster than takeout arrives.
  • The smokiness adds a surprising depth that makes people ask what your secret ingredient is.
  • Mussels are affordable, impressive, and way less intimidating than they look in the bag.
  • One pot means less cleanup and more time enjoying the meal with whoever you cooked it for.
02 -
  • If a mussel doesn't open after cooking, throw it out without hesitation, it wasn't alive to begin with.
  • Don't crank the heat too high or the sauce will reduce into a thick paste before the mussels have a chance to steam properly.
  • Store mussels in the fridge loosely covered with a damp towel, never in a sealed bag or they'll suffocate.
03 -
  • Use the largest skillet or pot you have so the mussels cook in a single layer and steam evenly.
  • If you can't find smoked paprika, regular paprika plus a tiny pinch of cumin and a drop of liquid smoke works in a pinch.
  • Don't skip the lemon wedges, that bright acid at the end is what makes people go back for seconds.
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