How to cook
Wash and clean the black mussels from the whiskers and hard formations on the shell.
If there are broken ones that show the inside, throw them away because they are not alive and are not suitable for cooking and consumption.
Chop the onion into thin strips and fry it in the fat with a pinch of salt.
Peel and finely chop the carrots and celery and add them to the onions. Cook until the vegetables soften.
Cut the garlic cloves into thin circles and place them in with the other vegetables.
Pour half of the beer and allow the liquid to reduce.
Add the mussels, remaining beer, parsley and paprika and cover them with a lid.
Shake occasionally for 3 minutes or until all the mussels in the pan open up.
Transfer them into a deep plate and serve the mussels in beer sauce warm.