In the bowl of a food processor, combine the mussels, cream cheese, salt, paprika, lime zest and juice, olive oil and hot sauce. Pulse for 3 minutes or until fully combined and creamy.
Transfer the dip to a medium bowl and fold in the celery. Garnish with the pine nuts, blood oranges and mint leaves. Drizzle with olive oil.
Serve with crackers and assorted vegetables for dipping.