In a large pot, heat 2 tablespoons of oil over medium heat. Add one diced onion and three minced garlic cloves, stirring frequently for about 5 minutes until the onion becomes translucent and fragrant.

Sprinkle in 2 tablespoons of your favorite curry powder, mixing well with the onion and garlic. Cook for about 1 minute.

Incorporate 2 cups of diced butternut squash into the pot. Stir and cook for approximately 5 minutes.

Pour in 1 can of coconut milk, stirring gently and bring the mixture to a gentle simmer. Allow it to bubble for about 5 minutes.

Carefully add 1 kg of cleaned mussels into the fragrant sauce, cover, and steam for 5-7 minutes.

Remove the pot from heat. Squeeze the juice of one lime over the dish and sprinkle with fresh herbs.