Transforming simple ingredients—garlic, white wine, and tomato paste—into a flavorful dish is easy, but the addition of smoked paprika takes these mussels to the next level with a subtle, smoky depth. Pair it with crusty bread to soak up every bit of the savory, briny sauce.
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:
Step 1:
Heat the olive oil in a Dutch oven over medium heat. Add the garlic and sauté for about 1 minute until fragrant. Stir in the tomato paste and cook for 2 minutes, stirring frequently. Add the smoked paprika, stir, and cook for another minute. Pour in the white wine, scraping up any browned bits from the bottom, and bring to a boil.
Step 2:
Stir in 1/2 teaspoon of salt. Add the mussels, cover, and simmer for 3–4 minutes, or until the mussels start to open.
Step 3:
Add the chopped tomatoes and continue to simmer, covered, for another 2–3 minutes until nearly all the mussels have opened. Discard any mussels that remain closed.
Sprinkle with parsley and serve with crusty bread for dipping.
Did you try this recipe? Share your thoughts in the comments
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Frequently Asked Questions (FAQ)
Q: Can I use another type of seafood instead of mussels?
A: Yes! Clams or shrimp can be great substitutes. Just adjust the cooking time as needed to ensure they are fully cooked.
Q: What type of white wine should I use?
A: A dry white wine like Sauvignon Blanc, Pinot Grigio, or Chardonnay works best for this recipe. Avoid sweet wines, as they may overpower the dish.
Q: What can I use instead of smoked paprika?
A: If you don’t have smoked paprika, you can use regular paprika for a milder flavor or a pinch of chipotle powder for smokiness.
Q: Can I make this recipe without wine?
A: Absolutely! You can substitute the white wine with chicken or vegetable broth for a non-alcoholic version.
Q: How do I clean and prepare mussels?
A: Scrub the mussels under cold water to remove any debris. Remove the “beard” (the stringy part sticking out of the shell) by pulling it off firmly. Discard any mussels that are cracked or that don’t close when tapped.
Q: What’s the best bread to serve with this dish?
A: A crusty baguette or sourdough bread is perfect for soaking up the delicious sauce.
Q: Can I prepare this dish ahead of time?
A: It’s best to cook mussels fresh, as they can overcook and lose their texture when reheated. However, you can prepare the sauce ahead of time and add the mussels right before serving.
Q: How many people does this recipe serve?
A: This recipe serves 2–4 people, depending on portion sizes.
Q: What should I do if some mussels don’t open?
A: Discard any mussels that remain closed after cooking, as they may not be safe to eat.
Q: Can I freeze leftovers?
A: It’s not recommended to freeze cooked mussels, as they can lose their texture. If you have leftover sauce, you can freeze it and use it in other recipes.