Defrost the mussels and dry them well with a paper towel.
In a bowl, mix the olive oil, one (!!!) a spoonful of lemon juice, soy sauce, and paprika. It is better if the paprika is smoked. But with the usual one, too, it will be fine. Pour the resulting marinade over the mussels, mix and leave them to marinate for half an hour.
Then put the mussels in a well-heated dry pan with the marinade. Fry on high heat for about three minutes, stirring constantly. Remove from heat, cool.
And you can completely simplify your life and take ready-made mussels in a jar, in oil or smoked.
Chop the Peking cabbage. Place in a large salad bowl.
Add chopped eggs to the cabbage...
... and not very finely chopped cucumber.
Drain the liquid from the canned corn and put the corn in a salad bowl. In the same place, send the already cooled mussels.
Mix sour cream with lemon juice (the remaining tablespoon) and mustard. (grainy can be replaced with regular, 1/2 teaspoon)
And you can fill the salad with mayonnaise or just sour cream.
Add the chopped parsley to the salad bowl. Season with the sauce and mix gently. Taste for salt, add salt.
Everything is ready!