Valencian-Style Mussels

Ingredients

• 1 Tbsp. fresh lemon juice
• 1 Tbsp. extra-virgin olive oil (preferably a mild Spanish olive oil)
• 2 bay leaves
• 1 ¹⁄₂ tsp. sweet Spanish paprika
• ¹⁄₄ tsp. cayenne pepper
• 1 ¹⁄₂-2 lb. mussels, debearded and scrubbed

Instructions

1. Put 2 cups cold water, lemon juice, olive oil, bay leaves, sweet Spanish paprika, and cayenne into a large pot with a tight-fitting lid and bring to a boil over high heat.
2. Add mussels, cover, and give pot a few shakes to mix mussels and liquid together. Steam mussels over high heat, shaking pot once or twice, until shells open, 2-3 minutes.
3. Discard any shells that do not open. Divide mussels and broth between two warm serving bowls (or four, depending on the number of diners), discarding bay leaves.