Fill a large bowl with ice water and add your mussels. Discard any mussels that have opened already.
Heat a large skillet over medium heat and add the butter and olive oil. Stir in the onions and Vadouvan Curry, and once onions are translucent, add the garlic. Stir and cook for a few minutes until garlic is aromatic.
Stir in the coconut milk and stock, stirring until it’s smooth. Once the mixture is simmering, add the mussels and toss. Cover the skillet and cook just until the mussels open, about 5 to 6 minutes. Toss well to ensure the broth is in the shells, and serve!
