Don’t miss these stuffed mussels! They bring them out little by little from the kitchen, but it’s worth braving the fray as patrons surge forward to get their hands on them! The mussels are steamed and the tapas is filled with lightly caramelized onions mixed with the chopped mussels, a dollop of fried tomato sauce and sweet and spicy paprika. Shells are filled with this mixture, covered with béchamel (always a good idea), breaded and fried. The filling is crispy on the outside and creamy in the center.