Smoky Mussels Pomodoro (Printable Version)

Bold Mediterranean mussels in smoky tomato sauce with garlic, white wine, and fresh herbs. Ready in just 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

# Step-by-Step Guide:

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. Cook while stirring for 2 minutes to combine flavors.
04 - Pour in dry white wine and water, then bring the mixture to a simmer.
05 - Add mussels to the simmering sauce, season with salt and pepper, and cover tightly. Cook for 5 to 7 minutes, occasionally shaking the pan, until shells open. Discard any unopened mussels.
06 - Taste the sauce and adjust salt and pepper as needed.
07 - Transfer to serving bowl, sprinkle with fresh parsley, and serve immediately with lemon wedges.

# Additional Tips::

01 -
  • It tastes like a slow-simmered restaurant dish but comes together faster than most pasta.
  • The briny mussels and smoky tomato sauce create a flavor contrast that keeps every bite interesting.
  • You only need one pan, which means less cleanup and more time enjoying the meal.
  • Its naturally dairy-free and feels indulgent without being heavy.
02 -
  • Mussels cook fast and turn rubbery if left too long, so set a timer and check them at 5 minutes.
  • If your pan isn't big enough, the mussels will steam unevenly, so use the largest skillet or pot you own.
  • Don't salt the sauce too early because the mussels release their own brine as they open.
03 -
  • Add a pinch of chipotle powder or a few drops of liquid smoke if you want even more smokiness without extra ingredients.
  • Swap the diced tomatoes for halved cherry tomatoes in summer when they're sweet and bursting, just cook them a minute longer.
  • Shake the pan instead of stirring once the mussels are in, it keeps the shells from breaking and distributes the heat evenly.
Go Back