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Mussels with Smoked Paprika

Mussels with Smoked Paprika

  • Yield: 4 servings
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  • 2 lbs Fresh mussels
  • 2 tbsp Olive oil
  • 1 Small onion, finely chopped
  • 3 cloves Garlic, finely chopped
  • 2 tsp Smoked paprika
  • 1/2 tsp Sea salt
  • 1/2 tsp Pepper
  • 1/2 cup White wine
  • 28 oz Can of tomatoes
  • Small handful fresh parsley, chopped
  • 1 Loaf crusty bread, for serving


  1. Tap any mussels that are open and discard any that do not close after being tapped. Rinse mussels under water and set aside.
  2. Heat olive oil over medium heat. Add onion and sauté until it softens, about 5 minutes. Add garlic, smoked paprika and a pinch of sea salt and pepper. Stir well and sauté for an additional 2 minutes.
  3. Add the white wine. When bubbles subside, stir in tomatoes and their juice. Simmer for 10 minutes, stirring occasionally.
  4. Add mussels to sauce, turn up the heat to medium high, cover and cook until steam pours out from under the lid for 5-7 minutes, until mussels open. Discard any mussels that do not open.
  5. Divide into bowls, garnish with chopped parsley and serve with crusty bread.


Recipe adapted from