Mussels and Shrimp in Garlic Tomato Sauce

Before you start cooking. Peel and deveine the shrimp, combine with ½ teaspoon each: salt, pepper and smoked paprika. Thinly slice the onion, mince the garlic and chop the celery stalk.
Prepare 2 large bowls with cold water. Add the mussels to one bowl, remove the beards attached to the side of the shells by tugging firmly toward the hinge of the mussel shell. You can also use a knife. Throw the cleaned mussels in the other bowl to remove remaining grit. Also, check and discard each mussel that's open and won’t close when pinched between your fingers. Rub off any leftovers of seaweed, sand or barnacle spots that could be on the shell. Drain and transfer to a clean bowl. Transfer to the fridge.
Heat butter and oil in a large skillet or pot over medium. Place shrimp in a single layer and sear, 1 minute per side. Remove from skillet.
Add onion, garlic and celery, cook for 2 minutes. Stir in tomato paste. Then add chili flakes, sugar, bay leaf and the remaining salt, pepper and paprika. Add peeled tomatoes and break up into pieces.
Add thyme sprigs and mussels. Pour in chicken broth, stir to combine and cover the skillet. Steam over medium low for 6 minutes.
Finally, add shrimp back to the skillet, put the lid back on and steam for 2 minutes more, until the shrimp are heated through.
Serve with some crusty bread. Enjoy!