Smoky Mussels Pomodoro (Printable Version)

Fresh mussels in vibrant smoky tomato sauce with garlic, white wine, and Mediterranean spices 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 softened 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 to the pan. Stir continuously and cook for 2 minutes.
04 - Pour in dry white wine and water, stirring to combine. Bring the mixture to a simmer.
05 - Add prepared mussels to the simmering sauce and season with salt and pepper. Cover tightly and cook for 5 to 7 minutes, shaking the pan occasionally, until shells open. Discard any unopened mussels.
06 - Taste the broth and adjust salt and pepper as needed.
07 - Sprinkle fresh parsley over the mussels and serve immediately with lemon wedges and crusty bread.

# Expert Advice:

01 -
  • It looks and tastes like you spent an hour at the stove, but you're done in 25 minutes flat.
  • The smoked paprika adds a depth that makes people ask what your secret ingredient is.
  • Mussels are affordable, sustainable, and they make you feel like you're dining somewhere coastal and expensive.
02 -
  • Always discard mussels that don't open after cooking; I learned this the hard way when I tried to pry one open and it smelled like low tide.
  • Don't skip scrubbing and debearding the mussels, because gritty shells and hairy threads ruin an otherwise perfect dish.
  • If your mussels are really fresh, they'll release a lot of liquid, so don't worry if the sauce looks thin at first; it balances out.
03 -
  • Buy mussels from a fishmonger you trust and cook them the same day; freshness is everything with shellfish.
  • Shake the pan instead of stirring once the mussels are in so they cook evenly without breaking apart.
  • Taste the sauce before serving and add a pinch of sugar if the tomatoes are too acidic; it balances everything out.
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