On a plate, mix the drained mussels with the breadcrumbs, paprika and pepper. Set aside for half an hour.
Prepare the salad: in a bowl, mix the sugar, vinegar, olive oil, salt, and black pepper. Pour over the lettuce and coat well. Add the chilli pepper (seeds removed), cut into slices.
Cut the tomatoes into thick slices and the onion into thin slices. Heat a generous amount of peanut oil in a frying pan. Deep fry the mussels until crispy. Drain off the excess oil and place on a plate with kitchen paper.
Cut the bread rolls in half lengthwise and toast lightly on both sides on a griddle or hot frying pan and prepare the Po’Boy: spread plenty of mayonnaise on the bread, cover with the salad, onion rings, tomato, and mussels. Finish with a pinch of black pepper.
Close the sandwich tightly and enjoy with a good beer to music by Louis Armstrong.