Inspect mussels and discard any that are cracked or remain open after tapping. Rinse thoroughly under cold water and set aside.

Place potato cubes in a pot of salted water, bring to a boil, and cook for 12-15 minutes until fork-tender. Drain and set aside.

Heat olive oil in a large pot or Dutch oven over medium heat. Add shallots and cook for 2 minutes until softened.

Add sliced garlic and cook for 1-2 minutes until fragrant and just golden, stirring frequently to prevent burning.

Stir in smoked paprika and red pepper flakes, cooking for 30 seconds until aromatic.

Pour in white wine and let it simmer for 2 minutes to reduce slightly and cook off the alcohol.

Add crushed tomatoes, fish stock, salt, and pepper. Bring to a gentle simmer and cook for 5 minutes to develop flavours.

Add the cooked potatoes to the broth, stirring gently to coat.

Increase heat to high and add mussels to the pot. Cover with a tight-fitting lid and steam for 5-7 minutes, shaking the pot occasionally, until all mussels have opened and reached an internal temperature of 63°C (145°F).

Discard any mussels that have not opened after cooking as these are unsafe to eat.

Remove from heat and stir in fresh lemon juice and half the chopped parsley.

Divide mussels and potatoes among four shallow bowls, ladle generous amounts of tomato broth over each serving, and garnish with remaining parsley. Serve immediately with crusty bread.