Start by rinsing the mussels under cold water to remove any sand or grit, scrubbing the shells if needed. Next, peel the butternut squash and dice it into 1-inch cubes. Gather your curry powder, coconut milk, and fresh herbs.

In a large pot, heat a tablespoon of oil over medium heat. Once the oil shimmers, add the diced butternut squash and sauté for about 5 minutes until softened and slightly golden.

Sprinkle the curry powder over the sautéed squash and mix well. Pour in the coconut milk and bring to a simmer, cooking for about 5 minutes until the sauce thickens slightly.

Add the cleaned mussels to the pot, cover, and steam for 5-7 minutes until the shells open. Discard any that remain closed.

Remove from heat, stir in the fresh herbs and lime juice, and give everything a gentle stir.

Ladle into bowls and serve immediately with crusty bread or over rice.