Mussels with Tomatoes
Rinse and scrub mussels thoroughly and debeard if necessary. Discard any mussels that have already opened. Heat olive oil in a large pan. Peel garlic and press through a garlic press into the pan. Add mussels and sprinkle with paprika. Cover and cook mussels over medium heat until opened, 6-8 minutes. Blanch tomatoes in boiling water, then rinse with cold water, peel, quarter, remove seeds and finely chop. Peel and finely chop onion. In a separate pot, cook onions. Halve peppers, remove seeds and ribs and cut into cubes. Add tomatoes and peppers to the pan with the onion and simmer about 10 minutes. Season with salt and pepper.
Drain mussels, reserving pan liquid. Remove mussels from shells and arrange each mussel on a half-shell. Stir reserved pan liquid with tomato mixture and pour sauce over mussels. Rinse parsley, strip leaves from stems and sprinkle leaves over mussels.