Prepare the barbecue for direct heat – approx. 260°C. If using a charcoal barbecue you need around half a chimney starter of lit briquettes.
Place the Dutch Oven on the grate and add the mussels.
Add in a handful of apple wood chips to the briquettes or directly on the grate to give the mussels a hint of smokiness.
When the mussels just start to open, remove them from the barbecue and leave to cook.
Once the mussels have opened and cooled, begin taking out the mussels and put aside in a bowl. Do not discard the liquid they have released when opening; strain and then use for the sauce.
Place the Dutch Oven on the grate again and add the olive oil. Once hot, add the garlic and the bay leaf. Once the garlic has turned golden, add the smoked paprika, stir a few times and then add the reserved liquid from the mussels and the vinegar. Leave to cook for 15 minutes.
Add salt and pepper to taste. Add the mussels set aside earlier and remove from the heat to allow to cool down. Eat the mussels cold or lukewarm, perhaps accompanied by crisps as an appetiser.
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