1.

Preheat oven to 325 degrees

2. To clean mussels, wash and scrub the outside of their shells and pull off any remaining stringy “beard” from the hinged side of the shell; inspect for broken shells and throw those away.

3.

Heat oil over medium in a pot and add onions; cook until soft, about 6 minutes.

4.

Add tomatoes, garlic, and curry powder to pot and stir.

5.

Add coconut milk and water and bring to a soft boil on medium heat.

6.

Add mussels, stir and toss to coat in sauce, and cover for 8 minutes.

7.

When done, all shells should have opened and meat should easily pop out of shell.