Smoky Mussels Pomodoro (Printable)

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

# Ingredient list:

→ 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 - 0.5 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 - 0.5 teaspoon sea salt
10 - 0.25 teaspoon freshly ground black pepper

→ Liquids

11 - 0.5 cup dry white wine
12 - 0.25 cup water

→ Garnish

13 - 2 tablespoons fresh parsley, chopped
14 - Lemon wedges for serving

# Step-by-Step Guide:

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.
03 - Add smoked paprika, tomato paste, and diced tomatoes. Cook, stirring constantly, for 2 minutes.
04 - Pour in dry white wine and water; bring mixture to a simmer.
05 - Add mussels, season with salt and pepper, and cover tightly. Cook for 5 to 7 minutes, shaking the pan occasionally, until mussels open. Discard any mussels that remain closed.
06 - Taste the broth and adjust seasoning as needed.
07 - Sprinkle with fresh parsley and serve immediately with lemon wedges and crusty bread.

# Expert Advice:

01 -
  • It feels restaurant-quality fancy but comes together faster than ordering takeout, which is genuinely satisfying.
  • The smoked paprika gives it this cozy depth that makes people ask what your secret is, and you get to smile mysteriously.
  • It's naturally dairy-free and packed with protein, so you feel good about what you're eating while tasting pure indulgence.
02 -
  • Overcooking mussels by even a minute makes them rubbery and sad, so set a timer and stay close—this isn't the time to wander off and start another task.
  • Always discard mussels that don't open during cooking; they've likely been dead longer than is safe, and there's no point risking it.
  • The smoked paprika is doing most of the heavy lifting here, so don't substitute it with regular paprika unless you're okay with losing the entire smoky character that makes this dish sing.
03 -
  • Buy your mussels as close to cooking time as possible, and if any are already open, tap them gently—if they don't close, discard them before you even start.
  • Never rinse mussels in fresh water; a quick rinse under cold tap water just before cooking is fine, but the goal is to preserve their briny character.
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