Spanish Mussels in a Tomato Sofrito Sauce

Ingredients

• 16 oz 450g mussels (scrubbed and de-bearded)
• 2 tomatoes (grated and skin removed)
• 1 white onion (chopped fine)
• 3 garlic cloves (minced)
• 1 teaspoon Spanish sweet paprika (pimentón dulce)
• ½ teaspoon white pepper
• 1 pinch Spanish saffron threads
• 1 sprig of fresh rosemary
• 1 cup dry white wine
• 3 tablespoons extra virgin olive oil
• Salt (to taste)
• 1 Lemon (juice)
• 2 tablespoons fresh parsley (chopped (for garnish))
• 1 baguette (for serving)