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