Put the mussels in a pan with 1⁄2 cup of boiling water & boil until the mussels open. Strain the cooking liquid & reserve. Cool the mussels, remove from the shells & slice the meat thinly. Reserve.
Heat the oil in a saucepan, gently fry the onion and carrot without browning, until onion is soft. Add garlic and cook for around 30s seconds. Add paprika and mix.
Add the reserved mussel liquid, the potatoes, tomatoes & stock and bring to the boil. Simmer for 10 minutes or until the potatoes are tender.
Add the mussels and simmer until just cooked through, about 3 minutes. Taste & season with salt if necessary, but remember that the mussel liquid is salty. Serve soup in large bowls with crusty bread.
