Smoky Mussels Pomodoro (Printable)

Fresh mussels in smoky tomato sauce with garlic, white wine, and 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

# How-To:

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 if desired.

# Expert Hints:

01 -
  • The smoky paprika adds an unexpected depth that makes people ask what your secret ingredient is.
  • Everything cooks in one pan, so cleanup is almost as fast as dinner itself.
  • It feels fancy enough for guests but easy enough for a weeknight when you want something special.
  • The sauce is so good you will want to soak up every last drop with bread.
02 -
  • If a mussel does not open after cooking, throw it out without trying to pry it open, because it was likely dead before it hit the pan.
  • Do not oversalt at the beginning, the mussels release a lot of natural brine as they steam and the sauce can quickly become too salty.
  • Use a pan large enough that the mussels are not piled too high, or the ones on top will not steam properly and some will stay closed.
03 -
  • Shake the pan instead of stirring once the mussels are in, this keeps the shells from breaking and helps them open evenly.
  • If you do not have white wine, use an extra quarter cup of water plus a squeeze of lemon juice, it will not be quite as complex but it still works.
  • Make the tomato base ahead of time and reheat it before adding the mussels, this is a great trick when you are cooking for guests.
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