Always use organic when possible
In a large pan over medium-high heat, add oil.
Add onions and cook until soft and fragrant. About 3-4 minutes.
Add tomatoes, garlic, ginger, curry powder, fennel seeds, cayenne, and salt. Cook until tomatoes soften. About 1-2 minutes.
Add coconut milk and wine .Bring to boil. Cook for 2-2 ½ minutes.
Add mussels to the pot. Cover and reduce heat to medium. Cook for 5-6 minutes.
Remove mussels with slotted spoon and place in a large bowl. Cover and set aside.
Boil sauce over high heat. 5-6 minutes. The sauce should reduce a bit.
Pour sauce over mussels. Serve warm with cilantro garnish.
**Important Note: Always discard shells that do not open**