Pickled mussels

Clean the mussels. Sauté garlic and onion with bay leaf, add the paprika and then without losing a second (if the paprika is burned bitter) add half a glass of white wine, when alcohol evaporates and all well poached add the mussels and water ...... let cool and can be eaten well or put them in conseva (read instructions on them)

Sterilize a NEW glass jar (at least the lid) and boil it in a pot of water with two fingers of water on top until it is empty (you will hear a ....PLOP!!) and that's it.