Smoky Mussels Pomodoro (Printable)

Fresh mussels in smoky tomato sauce with Mediterranean flavors, ready in just 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

→ 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 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 to the skillet. Stir constantly and cook for 2 minutes.
04 - Pour in dry white wine and water, then bring the mixture to a gentle simmer.
05 - Add mussels to the skillet, season with salt and pepper, and cover tightly. Cook for 5-7 minutes, shaking the pan occasionally, until mussels open completely. Discard any unopened shells.
06 - Taste the sauce and adjust seasoning as needed for balance and depth.
07 - Transfer mussels and sauce to serving bowls. Sprinkle with fresh parsley and serve immediately with lemon wedges.

# Expert Advice:

01 -
  • It tastes like youve been cooking all day, but you havent even been in the kitchen for half an hour.
  • The smokiness sneaks up on you in the best way, turning simple tomatoes into something you want to soak up with bread.
  • Mussels are one of the most forgiving proteins, they tell you exactly when theyre done by opening up.
  • You can make this on a weeknight and still feel like youre serving something special.
02 -
  • Do not skip debearding the mussels, that fibrous strand can be unpleasant to bite into.
  • If a mussel is already open before cooking and does not close when tapped, throw it out, it is not fresh.
  • The wine does not need to be expensive, but it should be something you would actually drink.
  • Resist the urge to overcook, once the mussels open they are done and will turn rubbery if you keep going.
03 -
  • Use a wide, shallow pan instead of a tall pot so the mussels cook evenly and you can see when they open.
  • Shake the pan instead of stirring, it keeps the mussels from breaking apart and helps them open at the same rate.
  • Taste the broth before serving, mussels vary in saltiness and you may need to adjust more than you think.
  • Leftover broth freezes beautifully and makes an incredible base for seafood risotto or pasta.
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