· Heat a large pot or Dutch oven, when the pan is piping hot add mussels and wine, cover, and set over medium-high heat. Cook covered until mussels start to open. .From that point on continually stir the pot with tongs and take out each mussel as it completely opens. If you are not adequately proactive about removing the mussels as they completely open, many will shrink rather dramatically from overcooking. On the other hand if you pull any out before the shells completely open and the mussel is detached completely from one "side" of the shell, it is likely to be underdone.

· As soon as they are cool enough to handle,shuck mussels into a medium heat-proof bowl. Save the best shells for serving the escabeche. Reserve surplus 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 10 minutes.

· Remove oil from heat, then add paprika,vinegar, mussel broth 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.

· Serve in the mussel shells or alternatively over toast rounds

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