For the mussels, melt butter with oil in a large pot. Fry the onion, garlic, chili and soup vegetables.
Stir in the tomato paste and fry briefly. Add mussels, deglaze with wine and add water if necessary until everything is covered.
Cover and simmer until the mussels open. Season with salt, pepper, parsley and lime juice and serve the mussels with garlic baguette.