Instructions: Scrub the mussels, discarding any damaged ones that do not close when tapped with a knife. Put the mussels in a large pan with 1 cup of water and the slice of lemon.

Bring to the boil for 3-4 minutes and remove the mussels as they open. Discard any that remain closed. Take the mussels out of the shells and drain on kitchen paper.

Heat the oil in a saute pan, add the mussels and cook, stirring, for a minute. Remove from the pan. Add the shallots and garlic and cook, covered, over a low heat, for about 5 minutes, until soft. stir in the parsley, paprika and chili, then add the mussels with any juices.

Cook briefly. Remove the pan from the heat, cover and leave for 1-2 minutes to let the flavors mingle. Serve, garnished with parsley.

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