Place the mussels in a colander and rinse with cold water, scrub the outsides and pull off the beards using your fingers or a paper-towel, discard any open mussels then place your cleaned mussels on ice

Prep the veggies: dice the onion, slice the scallions into rounds, press or mince the garlic, thinly slice the ginger, and slice the bell peppers into strips

Melt the coconut oil in a dutch oven or large pot over medium high heat, add the onions and scallions and cook a few minutes until the onions are translucent

Add the curry paste and garlic, stir until well combined and cook for 1 minute

Add the bell peppers and ginger and cook for a few minutes, stirring occasionally until the peppers begin to soften

Pour in the wine, stirring to deglaze the pan

Stir in the coconut milk, lime juice and zest, and chopped cilantro and bring to a boil, stirring occasionally

Once boiling add the cleaned mussels and mix well, cover the pot and cook for 6 minutes (at which point the mussels should all open – discard any mussels that are still closed)

Serve immediately, topping with additional cilantro and lime slices as desired, serve with bread to soak up the broth