2 lbs. mussels
1/4 c. chopped shallots or green onions
2 cloves garlic, finely chopped
2 tbsp. olive oil
1 c. dry white wine
Pinch of paprika
Chopped fresh parsley

Cook shallots and garlic in oil over medium heat, until shallots are tender. Stir in wine and paprika. Heat to boiling. Add mussels. Cover and boil 3 to 5 minutes or until mussels open.