Pork tenderloin with mussels

(Must 1 day in advance) Peppers wash, clean and cut into pieces. Peel the garlic and press it out above the kitchen machine bowl. Pepper, garlic, salt, pepper and oil in a food processor. Place the pork tenderloin in shell and cover with sweet pepper. Covered for approx. 1 day in refrigerator.

Wash mussels in containers with cold water. Broken mussels and mussels that do not close after tap on kitchen sink. Cut pork tenderloin into large dice. Heat butter in a large frying pan. Roast meat around brown. Add mussels and paprika puree to meat and heat over medium heat for about 8 minutes until all the shells are open, shake off occasionally. Remove unopened mussels. Tasty with fries and slices of lemon.