How to Make It
Heat oil and 1 tablespoon of the butter in a large pot or Dutch oven over medium until butter is melted. Add shallot and cook, stirring occasionally, until translucent, about 3 minutes. Add garlic and paprika and cook, stirring constantly, until fragrant, about 1 minute. Stir in wine and tomato paste. Increase heat to medium-high and cook, stirring occasionally, until liquid is reduced by half, 2 to 3 minutes.
Stir mussels and beans into pot, cover and cook until mussels open, 4 to 6 minutes. Remove and discard any mussels that do not open. Stir in salt, pepper, and remaining 1 tablespoon unsalted butter. Sprinkle with parsley. Serve immediately with toasted crusty bread slices.