Smoky Mussels Pomodoro (Print View)

Fresh mussels in smoky tomato sauce with white wine, garlic, and Mediterranean spices. Ready in 25 minutes.

# Components:

→ 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

# Method:

01 - Heat olive oil in a large deep skillet or Dutch oven over medium heat. Add chopped 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 to concentrate flavors.
04 - Pour in dry white wine and water; bring the mixture to a simmer.
05 - Add mussels to the sauce, season with salt and pepper, and cover tightly. Cook for 5 to 7 minutes, shaking the pan occasionally, until mussel shells open completely. Discard any unopened mussels.
06 - Taste the sauce and adjust salt and pepper as needed.
07 - Sprinkle with fresh chopped parsley and serve immediately with lemon wedges and crusty bread.

# Expert Advice:

01 -
  • It tastes like you've been cooking all day, but your hands will barely break a sweat.
  • The mussels release their own briny richness into the tomato sauce, making every spoonful taste like the sea decided to meet a Mediterranean kitchen.
  • One pot, minimal cleanup, and you look like you actually know what you're doing.
02 -
  • Don't crowd the mussels in the pan; if they're piled on top of each other, some will steam while others boil, and you'll end up with unevenly cooked seafood.
  • Toss out any mussels that don't open; they weren't alive when they went into the pot, and eating them is asking for trouble.
03 -
  • Don't wash your mussels too far in advance; they stay alive longer when kept cold and damp, not submerged and stressed.
  • The moment you hear mussels opening, start checking them; the difference between perfectly cooked and rubbery is about 30 seconds.
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