Mussels, Smoky Bacon and Olives

• 200 g (7 oz) mussels
• extra virgin olive oil
• 1

Pull the beard out from the mussels and wash away any sand and mud. Heat a medium to large saucepan and add a little extra virgin olive oil. Add the garlic, onion and bacon and fry for 30 seconds. Add the mussels and paprika. Cover with a tight-fitting lid and steam until the mussels