Mussels and Potato Stew with Paprika and Chard

Scrub the mussels under cold running water, removing any beards or barnacles. Discard any that are cracked or do not close when tapped. Set aside.

Place the Dutch oven over medium heat. Add the diced pork belly and cook, stirring occasionally, until the fat renders and the pieces turn golden and tender, about 8 to 10 minutes.

Add the diced onion to the pork fat and cook over medium heat until softened and translucent, about 5 minutes. Add the sliced garlic and cook for another minute until fragrant.

Sprinkle the smoked paprika over the onion and garlic, stirring constantly for 30 seconds to bloom the spice. Be careful not to burn it.

Pour in the chicken broth and add the cubed potatoes. Bring to a gentle boil, then reduce heat to medium-low and simmer until the potatoes are just tender, about 12 to 15 minutes.

Add the chard stems first and cook for 3 minutes. Then add the chard leaves and the reserved crispy pork belly. Stir well to combine.

Nestle the cleaned mussels into the stew. Cover the Dutch oven and cook until the mussels have opened, about 5 to 7 minutes. Discard any mussels that remain closed.

Remove from heat. Squeeze the lemon juice over the stew and drizzle with a generous amount of olive oil. Season with salt and black pepper to taste. Scatter fresh parsley over the top.

Let the stew rest for 5 minutes before serving. The potatoes will absorb more flavor and the broth will thicken slightly. Serve in deep bowls with crusty bread to soak up the smoky, briny broth.