I made a rempah/curry paste with Thai red chillies, shallots and garlic. Omitting ginger this time makes it a tat less spicy but include ginger for more flavor. Add curry powder to the rempah and fry it till fragrant with belachan/ shrimp paste. Add mussels. (Took forever to clean them, yikes!)
Simmer with the lid on till tender and cooked. Goes well with my green Pandan rice.