Steamed mussels are so ubiquitous you’d think they couldn’t be prepared any other way. But try them broiled. And topping them with paprika aioli boosts their flavor—enough to have turned a few mussel-haters into mussel-lovers in the CHOW kitchen.
Game plan: The mussels can be made up to 4 hours in advance, and they actually improve in flavor when you do so. Follow the recipe through step 3, top with aioli, then cover and refrigerate. When your guests arrive, pop them under the broiler, garnish with parsley and lemon juice, and serve.