Carefully remove the mussels from the plastic bag into a large strainer. Rinse under cold running water. Mussels will open and close their shells when they are out of water. They should all be closed before cooking.
In a wok or large pot combine coconut milk, lime juice, wine, curry paste (2 tablespoon if you like it hot), garlic, fish sauce and sugar. Bring to a boil over high heat, stirring until the curry paste has dissolved evenly into the sauce, 2-3 minutes.
Add all the mussels, cover and steam 5-8 minutes until the mussels are opened.
Remove mussels and place is serving dishes. Discard any mussels that don’t open.
Add cilantro to sauce, stir and pour over the mussels. Serve immediately.