Gather your ingredients
Preheat oven to 425°f
Place a parchment paper on a baking sheet
Place rolls on sheet pan and smear butter & olive oil on the rolls. Season to taste and place to the side.
Melt butter in heavy large pot over medium heat.
Once butter is melted, Add baby purple pearl onions, garlic and curry powder to pot. Stir until fragrant and onions soften.
Add coconut milk, wine, lemon juice, garlic salt, black pepper and bay leaves. Simmer for about 10 minutes.
Add your mussels and Increase heat to high and cover
Let your mussels boil for roughly 6 minutes or until they open. Do not turn off heat!
Once your mussels have opened. It is time to place your dipping bread in the oven to warm and toast. About 5 minutes or until golden brown.
Using tongs, place mussels into your bowls and continue to let the sauce boil (Discard any mussel that do not open)
Boil sauce until it slightly thickens and add your tomatoes & leeks to the sauce
Stir your sauce for about 2 minutes and season to taste. Remove your bay leaves from the sauce and discard. Remove pot from heat.
Spoon sauce over mussels & garnish with cilantro.
Take your bread out of the oven and place along side of bowl to use to soak up sauce.
Enjoy!