Save Smoky Mussels Pomodoro is a vibrant, smoky tomato-based mussel dish that brings together fresh seafood and bold Mediterranean flavors in just 25 minutes. This Italian-inspired main dish is both pescatarian and dairy-free, offering an elegant yet easy-to-prepare meal for any night of the week.
Save By simmering fresh mussels in a rich broth of garlic, onion, and tomato paste, you unlock a depth of flavor that feels like a coastal getaway. The dish relies on simple tools like a Dutch oven and a chef's knife to create a professional-grade seafood experience at home.
Ingredients
- 1.5 lbs (700 g) fresh mussels, scrubbed and debearded
- 2 tbsp olive oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 1/2 tsp crushed red pepper flakes (optional)
- 1 can (14 oz/400 g) diced tomatoes
- 2 tbsp tomato paste
- 1 tsp smoked paprika
- 1/2 tsp sea salt
- 1/4 tsp freshly ground black pepper
- 1/2 cup (120 ml) dry white wine
- 1/4 cup (60 ml) water
- 2 tbsp fresh parsley, chopped
- Lemon wedges, for serving
Instructions
- Step 1
- In a large, deep skillet or Dutch oven, heat olive oil over medium heat. Add the onion and cook until soft and translucent, about 3 minutes.
- Step 2
- Stir in garlic and red pepper flakes; cook for 30 seconds until fragrant.
- Step 3
- Add smoked paprika, tomato paste, and diced tomatoes. Cook, stirring, for 2 minutes.
- Step 4
- Pour in white wine and water; bring to a simmer.
- Step 5
- Add mussels, season with salt and pepper, and cover tightly. Cook for 5–7 minutes, shaking the pan occasionally, until mussels open. Discard any that remain closed.
- Step 6
- Taste and adjust seasoning.
- Step 7
- Sprinkle with fresh parsley and serve immediately with lemon wedges and crusty bread if desired.
Zusatztipps für die Zubereitung
Ensure all mussels are scrubbed and debearded before you begin cooking. It is essential to use a large skillet or Dutch oven with a tight lid to trap the steam effectively. Always remember to discard any mussels that remain closed after the steaming process to ensure food safety.
Varianten und Anpassungen
For an extra layer of smokiness, you can add a pinch of chipotle powder or a few drops of liquid smoke to the tomato base. During the height of summer, feel free to substitute the canned diced tomatoes with fresh cherry tomatoes for a brighter, sweeter flavor profile.
Serviervorschläge
Serve this dish hot, garnished with freshly chopped parsley and plenty of lemon wedges for a bright finish. Grilled sourdough bread is the perfect accompaniment for soaking up the rich, smoky tomato broth. Note that this recipe contains shellfish and may contain sulfites from the wine.
Save Whether you're hosting a dinner party or preparing a quick weeknight meal, these Smoky Mussels Pomodoro are sure to impress with their vibrant appearance and bold Mediterranean soul. Enjoy this simple seafood masterpiece immediately while it is piping hot.
Recipe FAQ
- → How do I clean and prepare fresh mussels?
Scrub mussels under cold running water with a stiff brush to remove dirt and debris. Pull off the fibrous beard that protrudes from the shell. Discard any mussels with cracked shells or ones that don't close when tapped.
- → What should I do with mussels that don't open after cooking?
Discard any mussels that remain closed after cooking. Closed mussels indicate they were dead before cooking and should not be consumed for food safety reasons.
- → Can I substitute the white wine with something else?
Yes, you can use vegetable broth, chicken broth, or additional water with a splash of lemon juice to replace the white wine while maintaining acidity and depth of flavor.
- → How can I make this dish even smokier?
Add a pinch of chipotle powder, a few drops of liquid smoke, or increase the smoked paprika. You can also char the tomatoes before adding them for deeper smoky notes.
- → What's the best way to serve this dish?
Serve immediately in shallow bowls with crusty bread, grilled sourdough, or over pasta. Provide lemon wedges on the side and extra bowls for discarded shells.
- → Can I prepare any components ahead of time?
You can chop the onions and garlic, clean the mussels, and prepare the tomato base a few hours ahead. Store mussels in the refrigerator covered with a damp cloth until ready to cook.