Mussels are washed and cleaned well. In a large saucepan mix of lime juice, coconut milk, wine, curry paste, garlic, fish sauce and sugar. Stir until dissolved sugar and curry paste and bring to the boil over high heat. Boil for about 2 minutes, then add the mussels. The pot was covered with a lid, stirring occasionally until the mussels are opened (approximately 5 to 8 minutes). Remove from heat and unopened mussels discarded. Chopped coriander mix well with other shellfish. Serve with jasmine rice or bread suitable for melting (for example, a baguette). * Optional can be added or Italian and Thai basil with coriander.