Thaw mussels at room temperature in their included air tight bag for 30 min.
Pour mussels with their corresponding juice in a saucepan at high temperature and cover them for 5 minutes.
When mussel juice begins to evaporate, but before boiling, as they begin to get hot, turn off the heat and remove one of the two shells holding the mussel together. Set aside on a wide tray with the meat facing up.
Using a mortar and pestle or a molcajete, mix the chopped garlic combined with the peeled, chopped and thoroughly washed tomatoes. Include coarse salt to facilitate the mixing.
Finish by adding hot paprika, chopped onion, sherry vinegar and oil (add oil while still mixing to further emulsify the mixture).
