Sauteed Mussels (Mejillones Salteados) - cooking recipe

Ingredients

1 1/2 dozen medium mussels, scrubbed, debearded, cleansed of sand
1/2 cup water
1 slice lemon
6 tablespoons extra virgin olive oil
1 small onion, minced
1 garlic clove, minced
1 tablespoon minced parsley
1/2 teaspoon sweet paprika (preferably Spanish smoked)
1/2 medium-hot dried red chili pepper (such as Spanish guindilla or guajillo)

Preparation

Place the mussels in a skillet with the water and the lemon slice.
Bring to a boil and remove the mussels as they open; do not overcook.
Discard the shells and drain the mussel meat on paper towels.
Heat the oil in a medium skillet; stir fry the mussels for a minute and remove.
Add the onion and garlic; saute slowly, covered, for about 5 minutes.
Remove from the heat; stir in the parsley, paprika, and chile pepper.
Return the skillet to the heat and add the mussels (with their accumulated juices).
Give the mussels a turn in the sauce just to heat them, remove from heat, cover, and let sit for a minute or two before serving.
The mussels are also good at room temperature.