Garlic and Paprika Mussels on Crusty Bread

Pick through the mussels, discarding any with broken shells or that refuse to close when tapped. Pull off the beard by gripping it near the hinge and tugging toward the hinge end. Scrub each mussel under cold running water with a stiff brush. Set aside in a bowl of cold salted water for 10 minutes, then drain and rinse again.

Set a large heavy-bottomed pot or Dutch oven over medium heat. Add the olive oil and let it shimmer gently, about 30 seconds. Toss in the chopped shallot and cook, stirring with a wooden spoon, for 3-4 minutes until soft and translucent but not browned.

Add the sliced garlic to the pot and cook for another 2 minutes, until fragrant and just turning pale gold at the edges. Watch it closely — you want the garlic sweet and mellow, not sharp.

Sprinkle the smoked paprika over the soffritto and stir vigorously for 30 seconds to bloom the spice in the hot oil. This step wakes up the colour and the flavour.

Pour in the white wine and bring to a brisk simmer. Let the wine reduce by half, about 3-4 minutes, until the raw edge is gone and the aroma is mellow and wine-dark.

Tip the drained mussels into the pot and pour over 100ml of cold water. Cover with a tight-fitting lid and crank the heat to high. Cook for 3-4 minutes, shaking the pot once or twice, until all the mussels have opened wide. Discard any that stay shut.

Scatter the chopped parsley over the mussels and season with the sea salt. Give everything a gentle stir to meld the flavours into the broth.

Toast the thick slices of crusty white bread in a dry skillet over medium-high heat, about 1 minute per side, until they have a good chew and golden crust. Lay two slices per person in wide, shallow bowls.

Ladle the hot mussels and their fragrant paprika broth directly over the toasted bread, letting the bread drink in that good Galician sea. Bring the pot to the table and serve immediately, with extra bread nearby.