Clean the mussels and remove the beard.

In a large skillet, heat the coconut oil over medium high heat. Add the onions and red bell pepper and sauté for 2 minutes. Add the garlic, red pepper flakes and ginger and sauté for 30 seconds more.

Add the curry paste to the mixture and stir to combine. Add the coconut milk and fish sauce to the mixture and bring the curry to a simmer and cook for 5 minutes.

Add the mussels to the skillet and cover. Shake the pan occasionally and cook for 4-5 minutes until the mussels have all opened. Discard any mussels that didn’t open.

Squeeze the lime over the mussels and transfer to serving bowls and serve alongside grilled bread to mop up the excess sauce. Serve with extra lime wedges and fresh cilantro.