Boil the potatoes in a pot of salted water until easily pierced with a fork, about 25 minutes.
Meanwhile, put the mussels in a medium pot, with the bay leaf and 1 cup water. Cover the pot and bring to aboil over high heat to steam the mussels. As the mussels open, transfer them to a mixing bowl with tongs or a slotted spoon. Once all the mussels have opened, use a paring kinfe to separate the mussels from their shells, holding the mussels over the mixing bowl to catch any juices. Set the mussels aside. Strain the juices that have collected in the mixing bowl into a small pot, bring to a boil, and reduce by two thirds, about 2 minutes. Transfer to a mixing bowl and set aside to cool to room temperature. Whiskl the olive oil into the reduce juice and add the mussels. Set aside to marinate for about 5 minutes.
Drain the potatoes and peel as soon as posible so the skins come off easily. Return the potatoes to the pot and mash roughly.
Divide the potatoes among 4 plates and top each with about 8 mussels. Spoon some of the marinade over the potatoes, then sprinkle with the pimenton and season to taste with sea salt.
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|Serving Size: 1 Serving (771g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1144 (71%)|
|Amt Per Serving||% DV|
|Total Fat 127.1g||169 %|
|Saturated Fat 17.9g||89 %|
|Monounsaturated Fat 90.1g|
|Polyunsanturated Fat 14.3g|
|Cholesterol 53.8mg||17 %|
|Sodium 734.6mg||25 %|
|Potassium 2559.4mg||67 %|
|Total Carbohydrate 88.3g||26 %|
|Dietary Fiber 10.8g||43 %|
|Sugars, other 77.4g|
|Protein 32.3g||46 %|
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Calories per serving: 1603
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