Soak the mussels in cold water for 20 minutes to release any sand.

Pull off their beards, scrub the shells, rinse thoroughly, and discard any that are open or broken.

Heat olive oil in a large frying pan over medium heat.

Add the garlic, shallot, and jamon.

Cook until the shallot is translucent.

Add the flour and paprika and stir-fry for 20 seconds.

Add the chopped olives and white wine, stirring continuously.

Flambe the wine by setting light to the pan (optional, cook for a few minutes to evaporate alcohol instead).

Add the cleaned mussels to the pan, turn up the heat, and shake the pan vigorously.

Season to taste and stir in the parsley.

Cover with a lid and cook for 2-3 minutes until the mussels are fully opened.

Discard any mussels that remain closed.

Stir again before serving with fresh bread.