Open mussels, retain liquid. Melt butter in a large
saucepan, sauté bacon, add onion, stir fry until golden.
Cook potatoes in boiling salted
water. Remove potatoes, reduce potato water to 1 cup.
Add mussels, mussel juice, bacon and onion mixture, lemon juice and paprika to potato
Add potatoes, milk, cream, remove from heat. Blend mixture in blender, 30
seconds. Return to pan, gently heat. Season, garnish with parsley.