Smoky Mussels Pomodoro (Printable format)

Fresh mussels in smoky tomato sauce with Mediterranean flavors, ready in 25 minutes.

# 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

# Directions:

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 crushed red pepper flakes, cooking for 30 seconds until fragrant.
03 - Add smoked paprika, tomato paste, and diced tomatoes. Cook while stirring for 2 minutes to concentrate flavors.
04 - Pour in dry white wine and water, then bring the mixture to a gentle simmer.
05 - Add mussels to the simmering sauce, season with salt and pepper, and cover tightly. Cook for 5 to 7 minutes while shaking the pan occasionally until mussels open. Discard any unopened mussels.
06 - Taste the sauce and adjust seasoning as needed.
07 - Transfer to serving bowls, sprinkle with fresh parsley, and serve immediately with lemon wedges and crusty bread.

# Expert Advice:

01 -
  • It tastes like a coastal Italian dinner but takes less time than ordering takeout.
  • The smoky tomato broth is so good youll want to drink it straight from the bowl.
  • Mussels are affordable, sustainable, and feel impressively fancy without any fuss.
  • You can have this on the table in 25 minutes, even on a weeknight.
02 -
  • Rinse mussels under cold water and tug off any beards right before cooking, not hours ahead or they'll die.
  • If a mussel is cracked or won't close when tapped, throw it out before it goes in the pot.
  • Don't skip shaking the pan while they cook, it helps them open evenly and keeps the sauce moving.
  • Mussels that don't open after 7 minutes should be discarded, they weren't alive to begin with.
03 -
  • Use a pan large enough so the mussels fit in a single layer, overcrowding makes them steam unevenly.
  • Pour any leftover broth into a jar and freeze it, it makes an incredible base for seafood pasta or risotto.
  • Don't overcook the mussels or they'll turn rubbery, pull them off the heat as soon as they open.
  • Serve this in wide, shallow bowls so everyone gets plenty of that gorgeous sauce.
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