Midye Tava (Mussel saute)

25 mussels,
1 medium carrots finely sliced
1 medium potato finely sliced
1 small onion finely chopped
1 clove garlic finely chopped
1 tomato finely chopped
3 tablespoons extra virgin olive oil
juice of half a lemon,
1/2 cup water
sea salt,
black pepper
1/2 tablespoon tomato paste,
1/4 bunch flat-leaf parsley.

Heat the olive oil in a pot and saute the onion and garlic until they begin to color. Add the carrots and saute 2-3 minutes longer. Add the chopped tomato and the tomato paste and the shelled and cleaned mussels. Saute 4-5 minutes and add the water. Add salt and pepper and let simmer. When the mixture is boiling, add the potatoes. When the carrots and mussels are done, beat the egg yolk with the lemon juice and add slowly to the simmering mixture. Bring back to the boil briefly, remove from the heat and let cool. Sprinkle with chopped parsley before serving. with a little olive oil and serve.