Step 1

In a large pot or Dutch oven, add mussels, cover, and set over medium-high heat. Let cook until all mussels have opened, about 8 minutes.

Step 2

Remove mussels from heat, uncover, and let stand until cool enough to handle. Shuck mussels into a medium heat-proof bowl; discard shells. Reserve mussel "liquor" for another use, such as for stock in a sauce, broth, rice, or pasta dish.

Step 3

Meanwhile, in a medium saucepan, combine olive oil, garlic, rosemary, thyme, bay leaves, cinnamon, black pepper, and lemon peel and set over medium-low heat until fully heated through and gently bubbling, about 8 minutes.

Step 4

Remove oil from heat, then add paprika, vinegar, and salt.

Step 5

While marinade is still hot, pour over shucked mussels and stir to combine. Wrap bowl with plastic wrap and let mussels marinate in refrigerator 2 to 3 days before eating.