Smoky Mussels Pomodoro (Print)

Fresh mussels in smoky tomato sauce with Mediterranean flavors. Quick, bold, and perfect for weeknight dinners.

# Components:

→ 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

# Method:

01 - Heat olive oil in a large deep skillet or Dutch oven over medium heat. Add the 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. Cook, stirring frequently, for 2 minutes.
04 - Pour in dry white wine and water; bring to a simmer.
05 - 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.
06 - Taste the broth and adjust seasoning as needed.
07 - Sprinkle with fresh parsley and serve immediately with lemon wedges.

# Expert Advice:

01 -
  • It tastes like you spent all day cooking when you actually spent 25 minutes, which is honestly the dream scenario.
  • The smoked paprika gives it this unexpected depth that makes people ask what your secret ingredient is.
  • Mussels are naturally elegant but surprisingly forgiving, so even if you're nervous about seafood, this works.
02 -
  • Any mussel that doesn't open during cooking should be discarded without question, because opened mussels are safe and closed ones signal they were already dead before cooking.
  • Don't rush the onion or garlic phase because burnt aromatics will make your whole dish taste bitter and wrong, and there's no coming back from it.
03 -
  • For extra smokiness without making it taste like a campfire, add a pinch of chipotle powder or a single drop of liquid smoke near the end, but taste after each addition.
  • In summer when tomatoes are peak season, replace the canned tomatoes with fresh cherry tomatoes halved, though you'll need to cook slightly longer so they break down and release their liquid.
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