Brush mussels properly under cold water and remove the threads. Discard opened mussels.
Peel the onion and cut into slices. Sauté in hot fat until translucent. Add clear soup and juice of one lemon and bring to a boil. Add mussels and cook in closed saucepan for about 5 minutes, shaking saucepan occasionally. Drain mussels, collecting the clear soup. Then discard any mussels that are still closed.
Remove clam meat from shells. Boil clam broth with tomatoes and strain through a sieve. Add whipping cream and let it boil up. Season with pepper, salt, paprika and sugar. Warm the mussel meat in the soup. Serve sprinkled with chopped dill.
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