Clean the mussels: Rinse the mussels under cold water, using a scrub brush to remove any debris and discarding those that remain open after tapping them gently.

Sauté aromatics: In a large pot, heat the coconut oil over medium heat. Add the minced garlic and chopped onion, letting them cook until softened and fragrant, about 3-4 minutes.

Add fresh ingredients: Toss in the diced Roma tomatoes, salt, pepper, and red curry paste. Stir everything together until well combined, allowing the flavors to meld for about 2-3 minutes.

Simmer the broth: Pour in the chicken broth and coconut milk, stirring gently. Bring the mixture to a gentle simmer, letting it bubble away for about 5 minutes.

Steam the mussels: Carefully add the cleaned mussels to the pot. Cover it with a lid and let them steam for 5-7 minutes, or until the mussels open.

Discard unopened mussels: After steaming, check for mussels that haven't opened; discard any that remain closed.

Garnish and serve: Stir in the chopped Italian parsley just before serving.