Mussels With Potatoes And Olives

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2 large Yukon gold potatoes, cut into 1-inch chunks

2 tablespoons extra-virgin olive oil

1 medium onion, sliced

4 cloves garlic, sliced

1/2 teaspoon paprika

Pinch of allspice

Pinch of cayenne pepper

Kosher salt

1 14.5-ounce can diced tomatoes

2 1/4 pounds mussels, scrubbed

2/3 cup halved pitted green olives

1/2 cup roughly chopped fresh parsley

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