Instructions
Follow the steps and taste along the way.
Prepare the mussels and vegetables
Rinse the mussels under cold running water, scrub the shells with a brush, and remove the fibrous beards. Tap any open mussels against the work surface; discard those that do not close. Cut the potatoes into roughly 2 cm cubes, finely chop the onion, and mince the garlic.
Sauté the onion and garlic
Heat the olive oil over medium heat in a large pot with a lid. Add the onion and cook for 5 minutes, until softened and lightly golden around the edges. Stir in the garlic and smoked paprika and cook for another 30 seconds, taking care not to burn the garlic.
Cook the tomato base
Pour in the white wine and let it bubble vigorously for 2 minutes. Add the chopped tomatoes, water, salt, and black pepper. Bring the mixture to a boil, stirring to loosen the browned bits from the bottom of the pot.
Soften the potatoes
Add the potatoes to the pot and stir to coat them in the tomato base. Cover and cook over low heat for 15 to 18 minutes, until a knife can be inserted easily into the potatoes, but they still hold their shape.
Cook the mussels and season
Add the mussels, cover the pot, and cook over medium-high heat for 5 to 7 minutes. Carefully shake the pot once; the mussels are done when they have opened. Discard any mussels that remain closed. Stir in the lemon juice and chopped parsley, and serve immediately with the broth and potatoes.