Broiled Mussels

My family loves seafood and this was such a great appetizer for us to snack on while we waited for my mom to finish dinner, they barely lasted 5 minutes!

INGREDIENTS
2 pounds mussels
1 cup white wine (they suggest 1/2 cup but I need more to steam that volume)
4 tablespoons butter, softened
1 handful fresh flat-leaf parsley leaves, minced
1 small clove garlic, minced
4 pinches smoked paprika (pimenton)

Clean the mussels- this can be time consuming!-
Boil your wine in a medium pot. Add the mussels, cover and steam them open over high heat until they open. You can start checking at 3 minutes, but it can take up to 6. Once open, let the mussels cool. Twist off and discard one of the shells from each mussels (discard any that didn’t open), making sure that the remaining shell contains the mussel.  Mash butter, parsley, garlic, pimenton and salt to taste in a small bowl and slather each mussel with the compound butter. Arrange them in a broiler-safe tray and chill them in the fridge until the butter is hard. Preheat the broiler  Broil the mussels until the butter is bubbling hot, about 2 minutes (or up to 4 in an oven). Serve immediately, with crusty bread