Heat 1 tablespoon oil in a large skillet over medium high heat. Sauté the panko for 7-8 minutes, stirring frequently, until crisp. Sprinkle with salt, pepper and paprika, and remove from pan to a paper towel.
Heat the remaining 3 tablespoons olive oil over medium-high heat, and add Brussels sprouts and shallots, tossing to coat with oil. Give the pan a shake to distribute everything evenly, and sauté for 4-5 minutes, tossing every 2 minutes with a stiff spatula. Sprinkle with salt and pepper.
Whisk together mustard, wine and ¼ cup water in a small bowl. Pour over Brussels sprouts. Scrape up any bits stuck to the bottom of the pan. Cover the pan, and cook for 4-5 minutes. Then uncover, and continue to cook for another 3-5 minutes, scraping frequently, and tossing the sprouts with the syrupy liquid that forms, until liquid is nearly all gone.
Scrape sprouts into a serving dish, and top with panko crumbs.