Begin by cleaning the mussels under cold running water, removing any beards and discarding those that are open.

While the mussels are drying, peel and chop the butternut squash into 1-inch cubes, and finely dice one onion and a couple of cloves of garlic.

In a large pot, heat a tablespoon of oil over medium heat. Add the diced onion and garlic, stirring frequently until they are soft and fragrant, about 3-4 minutes.

Stir in the chopped butternut squash along with 2 tablespoons of curry powder. Cook for another 3-5 minutes, stirring regularly.

Pour in one can of coconut milk and stir well to combine everything. Increase the heat to medium-high and allow the mixture to simmer gently.

Add the cleaned mussels to the pot, ensuring they are evenly distributed in the sauce. Cover the pot with a lid and let them steam for 5-7 minutes.

Once the mussels are opened, remove the pot from heat. Stir in a handful of freshly chopped herbs and a splash of fresh lime juice.

Ladle the mussels into bowls, drizzling some extra sauce on top and serve immediately with crusty bread or steamed rice.