Step 1

Clean the mussels thoroughly by brushing with a firm scrubber brush. Rinse with cold water and clean off any dirt, sand, or debris. De-beard the mussels as necessary by lightly pulling the "beard" or clump of fibers towards the hinge until it snaps away.

Step 2

Once the mussels are cleaned, heat oil in a deep skillet over medium heat. Once warm, add the onion and garlic and cook until softened, about 2 to 3 minutes.

Step 3

Add the curry powder, salt, and ginger and stir into the garlic and onions to combine.

Step 4

Add the chiles and tomato paste and stir well to combine. To better combine, use the back of the spoon to combine the tomato paste into the aromatics. Cook until tomato paste begins to caramelize and stick to the bottom (without burning), about 2 to 3 minutes.

Step 5

Stir in the coconut milk until fully combined. Mixture will be thick and a light orange hue. To thin to the broth, add ½ cup of water. Bring to a simmer.

Step 6

Add cleaned mussels and cover. Reduce heat to medium-low and steam the mussels until the shells open, about 5 minutes. Discard any mussels that do not open.

Step 7

Serve the mussels and curry with a squeeze of lime and chopped cilantro.