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Export 10 ingredients for grocery delivery
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.
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