Clean mussels. Place in a large pan with just enough water to cover the bottom. Cover and bring to the boil and steam open the mussels. As soon as mussels have opened, remove from pan. Cool slightly, remove and discard top shell. Arrange mussels side by side in an ovenproof dish. Reserve 1 cup of cooking liquid. Cut peppers in half. Deseed and dice. Peel and slice onions. Crush garlic. Melt butter in a frying pan and saute peppers for 2 minutes. Add onions and garlic. saute for 3 to 4 minutes over a high heat stirring to prevent catching. Blanch tomatoes in boiling water for one minute. Drain and plunge into cold water. Peel tomatoes and chop finely. Add to pan. Simmer uncovered for 2 minutes. Add wine, bay leaves, chilli and paprika. Simmer uncovered for 15 minutes. Add reserved mussel juice and boil for 5 minutes. Season with salt if necessary. Pour sauce over mussels. Sprinkle with breadcrumbs and grill until golden. Drizzle over lemon juice and garnish with parsley.
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