Inspect and clean the mussels thoroughly under cold water, discarding any with cracked shells or those that don’t close when tapped. Use a stiff brush to scrub the shells if needed and remove the beards by pulling them towards the hinge. Set the cleaned mussels aside in a colander to drain.

In a large pot or deep skillet, heat 2 tablespoons of olive oil over medium heat. Once shimmering, add the chopped onion and minced garlic. Sauté until the onion becomes translucent and aromatic, about 3–4 minutes, stirring occasionally to prevent burning.

Sprinkle the smoked paprika over the sautéed onion and garlic. Stir for about 30 seconds to release the paprika’s full flavour. This step ensures the dish carries a depth of flavour that complements the mussels.

Pour in the white wine and let it simmer for 2 minutes, allowing the alcohol to evaporate and the liquid to reduce slightly. Stir in the water, salt, and black pepper. Bring the mixture to a gentle boil.

Lower the heat to medium and add the fresh parsley and cilantro sprigs to the pot. Carefully place the mussels into the pot, spreading them out evenly to ensure even cooking. Cover the pot tightly with a lid.

Steam the mussels for 5–7 minutes, shaking the pot gently halfway through to redistribute the heat. The mussels are done when their shells open wide. Discard any mussels that remain closed after cooking.

Remove the pot from the heat. Squeeze the juice of one lemon over the mussels and give them a gentle stir. Taste the broth and adjust seasoning with more salt or pepper if needed. Let the dish rest for 2 minutes to allow the flavours to meld.

Serve the mussels hot in shallow bowls, ladling some of the fragrant broth over each portion. Garnish with chopped fresh parsley or cilantro if desired. Accompany the dish with crusty bread for dipping or boiled potatoes to soak up the flavourful broth. For an authentic touch, provide additional lemon wedges on the side.