# What You’ll Need:
→ 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
# How-To:
01 - Heat olive oil in a large, deep skillet or Dutch oven over medium heat. Add the chopped onion and cook until soft and translucent, about 3 minutes.
02 - Stir in minced garlic and red pepper flakes; cook for 30 seconds until fragrant, being careful not to burn the garlic.
03 - Add smoked paprika, tomato paste, and diced tomatoes. Cook, stirring constantly, for 2 minutes to meld the flavors.
04 - Pour in white wine and water; bring the mixture to a gentle simmer.
05 - Add mussels to the pan and season with salt and pepper. Cover tightly and cook for 5–7 minutes, shaking the pan occasionally, until all mussels have opened. Discard any mussels that remain closed.
06 - Taste the broth and adjust seasoning as needed. Sprinkle with fresh parsley and serve immediately with lemon wedges and crusty bread.
