Defrost the mussels and dry them well with a paper towel.
In a cup, mix olive oil, one (!!!) a spoonful of lemon juice, soy sauce and paprika. It is better if the paprika is smoked. But the usual one will also work. Pour the resulting marinade over the mussels, mix and leave them to marinate for half an hour.
Then put the mussels on a well-heated dry frying pan with marinade. Fry on high heat for three minutes, stirring constantly. Remove from heat and cool.
Or you can simplify your life altogether and take ready-made mussels in a jar, in oil or smoked.
Slice the Peking cabbage. Put it in a large salad bowl.
Add chopped eggs to the cabbage...
and the sliced cucumber is not very small.
Drain the liquid from the canned corn and put the corn in a salad bowl.
We also send the already cooled mussels there.
Mix sour cream with lemon juice (the remaining tablespoon) and mustard. (grainy can be replaced with regular, 1/2 teaspoon)
And you can also fill the salad with mayonnaise or just sour cream.
Add the chopped parsley to the salad bowl. Season with the sauce and mix gently. Try to add salt and pepper.
Everything is ready!
This salad is very good not only with mussels. You can make it with a sea cocktail or squid.