Smoky Mussels Pomodoro (Printable)

Fresh mussels in smoky tomato sauce with Mediterranean flavors. Quick, bold, and pescatarian-friendly.

# 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 make it:

01 - Heat olive oil in a large deep skillet over medium heat. Add chopped onion and cook for 3 minutes until soft and translucent.
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.
04 - Pour in dry white wine and water, bringing the mixture to a simmer.
05 - Add mussels and season with salt and pepper. Cover tightly and cook for 5 to 7 minutes, shaking the pan occasionally, until mussels open. Discard any unopened shells.
06 - Taste and adjust seasoning as needed. Sprinkle with fresh parsley and serve immediately with lemon wedges.

# Helpful Hints:

01 -
  • It tastes like you spent hours building flavor, but you were really just opening a can and pouring wine.
  • The smoked paprika does all the heavy lifting, turning simple ingredients into something that feels special.
  • Mussels are shockingly affordable and cook faster than pasta.
  • You get to eat with your hands and no one judges you for it.
02 -
  • Don't skip covering the pan tightly or the mussels won't steam properly and you'll end up with rubbery, half-cooked shellfish.
  • If a mussel doesn't open after cooking, throw it out without a second thought; it was dead before it hit the pan.
  • Taste the sauce before adding salt because the mussels release a lot of their own brine as they cook.
03 -
  • Add a pinch of chipotle powder or a few drops of liquid smoke if you want even more depth and a hint of heat.
  • In summer, swap the canned tomatoes for halved cherry tomatoes and cook them down until they burst.
  • Make the sauce ahead and reheat it before adding the mussels so dinner comes together in under 10 minutes.
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