Heat oil and butter in a wok. Then sauté the chopped onion, paprika and chilli pepper. After a few minutes, add the garlic. Deglaze with the wine and the stock. Add the canned tomatoes and tomato paste and bring to the boil. Now add the herbs. Season to taste with salt and pepper.
It is best to let the brew simmer for an hour and only then add the mussels. Bring to the boil again. Stir the mussels in the broth frequently and leave to stand for about 10 minutes with the lid closed.