Smoky Mussels Pomodoro (Print Version)

Fresh mussels in smoky tomato sauce with white wine, garlic, and bold Mediterranean flavors in 25 minutes.

# What You 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, optional

→ 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 Steps:

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, cooking 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, bringing the mixture to a simmer.
05 - Add mussels to the pan, season with salt and pepper, and cover tightly. Cook for 5 to 7 minutes, shaking the pan occasionally, until all mussels open. Discard any that remain closed.
06 - Taste the sauce and adjust seasoning as needed.
07 - Sprinkle with fresh parsley and serve immediately with lemon wedges.

# Expert Hints:

01 -
  • It feels fancy but comes together faster than most pasta dishes, perfect when you want to impress without the stress.
  • The smoked paprika gives it a campfire warmth that makes plain tomato sauce taste flat in comparison.
  • Mussels are affordable, sustainable, and they soak up every bit of that garlicky, smoky broth.
02 -
  • Rinse the mussels under cold water and pull off any stringy beards before cooking, they can taste gritty if you skip this step.
  • Do not overcook the mussels or they turn rubbery, as soon as the shells open they are done.
  • If the sauce tastes too acidic, a pinch of sugar will balance it without making it sweet.
03 -
  • Shake the pan instead of stirring once the mussels are in, it helps them cook evenly without breaking the shells.
  • Serve this straight from the skillet at the table, it stays hot longer and feels more communal.
  • Leftover broth freezes beautifully and makes an incredible base for seafood risotto or pasta later.
Go Back