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suemulligan
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Heat olive oil in a large Dutch oven or deep sauté pan** over medium heat. Sauté onion and garlic until the onion is soft and translucent.
Add the white wine, and simmer for a few minutes.
Add smoked paprika, salt, pepper, lime juice, and tomatoes. Stir to combine. Add the honey to taste (the honey cuts the acidity of the tomatoes-this is optional and is to be determined by your taste).
Simmer to slightly reduce to a nice sauce consistency, 8-10 minutes.
Add coconut milk and thyme sprigs and continue to simmer, about 5 more minutes. Taste again to adjust seasonings.
Place the mussels in the pan on top of the sauce. Cover with lid and let cook for about 5 minutes. Check to ensure the mussels have had time to heat and open. If necessary, toss and cover for 1-2 minutes more. Don't over cook; discard any closed mussels (you don't want to eat any that don't open up).
Serve in bowls with your favorite crusty bread, because you will want to sop up all the goodness. A nice, light mixed green salad goes well with the mussels, and dinner is served.