Step 1Heat half of the oil in a large heavy-based pan with a tight fitting lid over a medium-low heat. Sauté onion for 5 minutes, or until softened. Add the sliced garlic and smoked paprika, cook, stirring, for a further minute.
Step 2Increase the heat to high, add the white wine and simmer until liquid reduces by half. Add the tomatoes, simmer for 1 minute. Add the mussels, cover pan with lid and simmer for 6–7 minutes, shaking the pan occasionally, or until mussels are opened.
Step 3Meanwhile, combine the rocket, fennel and zucchini in a large bowl, and drizzle with remaining olive oil and balsamic vinegar. Toast rye bread until golden; rub toast with cut side of extra garlic clove.
Step 4Season mussels with cracked black pepper. Ladle the mussels and broth into 4 serving bowls, and serve with the fennel salad and garlic rye toasts.