Smoky Mussels Pomodoro (Printable)

Smoky tomato-based mussels with Mediterranean flavors, ready in just 25 minutes with fresh seafood and bold spices.

# 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

# How To Make It:

01 - In a large deep skillet or Dutch oven, heat olive oil over medium heat. Add the onion and cook until soft and translucent, about 3 minutes.
02 - Stir in garlic and red pepper flakes; cook for 30 seconds until fragrant.
03 - Add smoked paprika, tomato paste, and diced tomatoes. Cook, stirring, for 2 minutes.
04 - Pour in white wine and water; bring to a simmer.
05 - Add mussels, season with salt and pepper, and cover tightly. Cook for 5-7 minutes, shaking the pan occasionally, until mussels open. Discard any that remain closed.
06 - Taste and adjust seasoning as needed.
07 - Sprinkle with fresh parsley and serve immediately with lemon wedges and crusty bread.

# Expert Tips:

01 -
  • It looks like you spent an hour cooking when you were really just opening a bottle of wine and letting the pan do the work.
  • The smoked paprika gives it a campfire edge that makes plain tomato sauce taste like a different lifetime.
  • Mussels are shockingly affordable and they turn broth into something you'll want to drink with a spoon.
  • You get to eat with your hands and no one judges you for soaking bread in the bowl.
02 -
  • If a mussel doesn't open after cooking, don't try to pry it, just toss it because it wasn't alive to begin with.
  • Don't skip the wine, it's not just for flavor, it helps create the steam that opens the shells and adds acidity that balances the sweetness of the tomatoes.
  • Make sure your pan is big enough that the mussels aren't piled too high or they won't steam evenly.
03 -
  • Taste the broth before serving and add a pinch of sugar if the tomatoes are too acidic, it'll round out the flavors without making it sweet.
  • Use a slotted spoon to pull the mussels out first, then ladle the broth over them in the serving bowl so every shell gets coated.
  • If you're doubling the recipe, use two pans instead of crowding one or the mussels won't steam properly.
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