Place the mussels in a large pot together with the water and wine. Cover and steam for about 6 to 7 minutes, until the mussels open, discarding any that don’t. Drain the mussels, strain the pot juices and set aside.

Grind the almonds, pine nuts, garlic, parsley and 1 tablespoon of olive oil to a paste in the bowl of a food processor.

Heat the remaining olive oil in a large nonstick skillet over medium heat and cook the onion until wilted, about 5 minutes. Add the paprika and cayenne to the onions and stir in the tomato paste and chopped tomatoes. Add the nut mixture and enough of the pot juices from the mussels to make a very thick sauce.

Arrange the mussels on a serving platter and spoon a little of the sauce into each of them. Serve immediately.