In a large skillet with a lid, heat the butter and olive oil over medium. Add the Tomato and Garlic Pastes, stir, and let cook for 2 minutes. Add the tomatoes, season with salt and pepper, and cook for 5 more minutes
Add the wine, Cannellini Beans, and mussels, cover, and let cook until mussels have opened; about 5 minutes. Discard any mussels that did not open
Garnish with fresh parsley and flaky sea salt. Serve with warm, crusty bread.