In large pot, over medium heat, melt butter. Add shallot, jalapeno, garlic, paprika, oregano, tomato paste, Worcestershire sauce, cayenne sauce and salt. Cook, stirring, for 30 seconds. Add mussels; toss to coat. Add wine. Cover and steam for 4 minutes. Add cream, and continue to cook, uncovered, until mussels have opened and sauce has thickened enough to coat the back of a spoon, about 5 minutes more. Discard any mussels that have not opened. Add parsley. Serve along with broth, topped with green onions and fresh bread for dipping.