Defrost the mussels and dry them well with a paper towel.
In a Cup, mix the olive oil, one (!!!) a spoonful of lemon juice, soy sauce, and paprika. It's better if the paprika is smoked. But the usual one will be fine, too. 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 along with the marinade. Fry on high heat for three minutes, stirring constantly. Remove from heat and cool.
Or 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 sliced cucumber.
Drain the liquid from the canned corn and put the corn in a salad bowl.
There also send the already cooled mussels.
Mix sour cream with lemon juice (remaining tablespoon) and mustard. (grainy can be replaced with regular, 1/2 teaspoon)
Or 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. Try it with salt and salt.
Everything is ready!
This salad is very good not only with mussels. You can cook it with a sea cocktail, or with squid.