Smoky Mussels Pomodoro (Print)

Fresh mussels in smoky tomato sauce with white wine and Mediterranean spices, ready in just 25 minutes.

# What you'll need:

→ Seafood

01 - 1.5 lbs fresh mussels, scrubbed and debearded

→ Vegetables & Aromatics

02 - 2 tablespoons olive oil
03 - 1 medium yellow onion, finely chopped
04 - 3 cloves garlic, minced
05 - 1/2 teaspoon crushed red pepper flakes

→ Tomatoes

06 - 1 can (14 ounces) diced tomatoes
07 - 2 tablespoons tomato paste

→ Seasonings

08 - 1 teaspoon smoked paprika
09 - 1/2 teaspoon sea salt
10 - 1/4 teaspoon freshly ground black pepper

→ Liquids

11 - 1/2 cup dry white wine
12 - 1/4 cup water

→ Garnish

13 - 2 tablespoons 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 the onion and cook until soft and translucent, approximately 3 minutes.
02 - Stir in garlic and red pepper flakes; cook for 30 seconds until fragrant. Add smoked paprika and tomato paste, cooking for 2 minutes while stirring.
03 - Add diced tomatoes, white wine, and water; bring to a simmer over medium heat.
04 - Add mussels and season with salt and pepper. Cover tightly and cook for 5 to 7 minutes, shaking the pan occasionally, until mussels open. Discard any that remain closed.
05 - Taste and adjust seasoning as needed. Sprinkle with fresh parsley and serve immediately with lemon wedges and crusty bread if desired.

# Expert Advice:

01 -
  • It looks like you spent an hour on it, but you'll be sitting down to eat in 25 minutes flat.
  • The smoky tomato broth is so good you'll want to soak up every last drop with bread.
  • Mussels are surprisingly affordable and feel fancy enough for company without any fuss.
  • Everything cooks in one pan, which means less cleanup and more time enjoying the meal.
02 -
  • Mussels cook fast, and overcooked ones turn rubbery, so pull them off the heat as soon as they open.
  • If your broth tastes flat, it probably needs more salt or a bigger squeeze of lemon at the end.
  • Don't skip debearding the mussels, those little threads are unpleasant to bite into and they come off easily with a firm tug.
03 -
  • If your mussels are gritty, soak them in cold salted water for 20 minutes before scrubbing, they'll expel most of the sand.
  • Don't pour out the leftover broth, save it in the fridge and use it as a base for seafood pasta or risotto the next day.
  • For a richer sauce, stir in a tablespoon of butter right at the end, it makes the broth glossy and luxurious.
Go back