Smoky Mussels Pomodoro

Name: Smoky Mussels Pomodoro
Total time: 25 min
Yield: 4 serving(s)
Ingredients: 2 tbsp. olive oil; 2 cloves garlic, finely chopped; 2 tbsp. tomato paste; 1/2 tsp. smoked paprika; 3/4 c. dry white wine; Kosher salt; 2 lb. mussels, scrubbed and debearded; 3 plum tomatoes, chopped; Chopped parsley and crusty bread, for serving

Try this simple seafood main.

By Kate MerkerPublished: Jan 6, 2024

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mike garten

Yields:

4 serving(s)

Total Time:

25 mins

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It doesn’t take much — garlic, white wine, tomato paste — to cook good mussels, but the addition of Spanish paprika adds a pleasant, nuanced smokiness. Sop up all the savory, briny sauce at the bottom of the pot with a hunk of crusty bread.

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Ingredients

2 Tbsp.
olive oil
2
cloves garlic, finely chopped
2 Tbsp.
tomato paste
1/2 tsp.
smoked paprika
3/4 cup
dry white wine
Kosher salt
2 lb.
mussels, scrubbed and debearded
3
plum tomatoes, chopped
Chopped parsley and crusty bread, for serving

Directions

1. Step 1Heat oil in Dutch oven on medium. Add garlic and cook, stirring, 1 minute. Stir in tomato paste and cook, stirring, 2 minutes. Stir in paprika and cook 1 minute. Add wine and cook, stirring and scraping up any browned bits, then bring to a boil.
2. Step 2Stir in 1/2 teaspoon salt, add mussels, and simmer, covered, until mussels begin to open, 3 to 4 minutes.
3. Step 3Add tomatoes and simmer, covered, until nearly all mussels have opened, 2 to 3 minutes. Discard any unopened mussels. Serve sprinkled with parsley and with crusty bread for dipping.

NUTRITIONAL INFORMATION (per serving): About 224 cal, 10.5 g fat (1.5 g sat), 45 mg chol, 709 mg sodium, 11 g carb, 1 g fiber, 2.5 g sugar (0 g added sugar), 20 g pro

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