Mussel Stew with Tomatoes, Smoked Paprika, and Potatoes

Instructions

1. 1

   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.

   
2. 2

   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.

   
3. 3

   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.

   
4. 4

   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.

   
5. 5

   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.