Smoky Mussels Pomodoro (Printable)

Fresh mussels in smoky tomato sauce with Mediterranean flavors. Ready in 25 minutes. Pescatarian and dairy-free.

# 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

# Steps:

01 - Heat olive oil in a large deep skillet over medium heat. Add 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 while stirring for 2 minutes.
04 - Pour in white wine and water; bring 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 pan occasionally, until mussels open. Discard any unopened shells.
06 - Taste the broth and adjust seasoning as needed.
07 - Sprinkle with fresh parsley and serve immediately with lemon wedges.

# Expert Tips:

01 -
  • The smoky depth sneaks up on you, turning basic mussels into something that tastes like it simmered for hours.
  • It comes together faster than ordering takeout, with most of the time spent just waiting for shells to open.
  • Every spoonful of that tomato broth feels like summer on the Mediterranean, even in the middle of winter.
02 -
  • Always check your mussels before cooking, tap any open ones and if they dont close, toss them out.
  • Dont skip the lid, without it the mussels wont steam properly and you'll end up with rubbery, half-cooked shells.
  • Taste the sauce before adding salt, the mussels and wine already bring plenty of salinity to the pot.
03 -
  • Use a wide, shallow pan instead of a tall pot so the mussels cook evenly and you can see when they open.
  • If your mussels are especially sandy, soak them in cold salted water for 20 minutes before scrubbing, they'll purge most of the grit on their own.
  • Add a pat of butter at the very end for a silkier, richer sauce that coats the shells like velvet.
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