INGREDIENTS
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2 tablespoons unsalted butter
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1/2 cup dry white wine
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1/2 teaspoon finely grated lemon zest
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2 pounds mussels, scrubbed
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Salt and freshly ground pepper
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2 teaspoons hot paprika
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2 tablespoons extra-virgin olive oil
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1 tablespoon chopped thyme
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3 cups coarse fresh bread crumbs
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1 large garlic clove, minced