1 banana shallot
1 tbs butter
1/2 tsp pimenton
1/2 liter cider
1 bunch of curly leaf parsley
Tap all mussels individually on the kitchen counter. Throw away the ones that don't close and the ones with damaged shells.
Finely chop the shallot and fry it in a big pot over medium heat. After 1-2 minutes, add the pimenton and stir. Then add the cider and turn up the heat to bring it to a boil. Throw the mussels in the pan and stir to mix everything together. Cover it with the lid. It should take only a few minutes for the mussels to cook and open up.
Meanwhile, finely chop the parsley. When the mussels are cooked, turn of the heat and stir in the parsley.
Serve in a bowl. Don't eat mussels that did not open.