Spanish Mussels in Tomato Wine Sauce
Fresh mussels seared open in a fragrant tomato and white wine sauce with garlic and paprika. A restaurant-worthy Spanish classic ready in under 20 minutes.
- Total time
- 18 min
- Servings
- 2
- Calories
- 220
- Protein
- 28g
Ingredients
- 2 lb mussels, debearded
- 1 can (14 oz) canned crushed tomatoes
- ¾ cup dry white wine
- 4 cloves garlic cloves, minced
- 1 tsp smoked paprika
- ¼ cup fresh parsley, chopped
Instructions
- 1
Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 90 seconds.
- 2
Add minced garlic and paprika, cook 30 seconds until fragrant, stirring constantly.
- 3
Pour in white wine and scrape up any browned bits from the pan bottom, then simmer 2 minutes.
- 4
Add crushed tomatoes with juice and stir to combine. Bring to a gentle simmer.
- 5
Add mussels, cover with a lid, and cook 5–6 minutes until shells open. Discard any that stay closed.
- 6
Stir in parsley, taste for salt and pepper, then serve immediately in shallow bowls with crusty bread.
Tools you’ll need
- large skillet with lid
- wooden spoon
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