1. To make the curry sauce, heat the curry paste, coconut milk, fish sauce and sugar in a small pan, stirring, and simmer for 2 minutes. Whiz in a blender with the coriander, mint, salt and pepper, until smooth, and set aside.

2. To make the cashew crumb, whiz the cashews into a fine crumb. Lightly toss with panko crumbs and 1 to 2 tablespoons of the curry sauce until green, and set aside.

3. Rinse and debeard the mussels. Heat the wine in a large lidded pan over high heat. Add the mussels, cover, and cook for 2 minutes. Give the pan a good shake, then remove any opened mussels. Cover again and cook for a further 1 minute, removing each mussel as soon as it opens.

4. Heat the overhead grill to hot. Remove the top mussel shells, and arrange the mussels in their half shells on the grill tray. Top each mussel with one teaspoon curry sauce and half a teaspoon of crumbs. Drizzle or spray with oil and place under the grill for 1 to 2 minutes until crumbs are warm and golden.

5. Serve with extra herbs, cashews and lime wedges for squeezing.

If you like this recipe, try Jill Dupleix's mussels with risoni pasta, peas and bacon

Tip: Look out for pot-ready mussels that have been scrubbed, debearded and rinsed, ready for the pot.