Heat the 1 tbsp peanut oil in a large wok over a medium heat and sauté 2/3 c. chopped onions until softened. Add 3 tbsp Thai Taste Red Curry Paste and handful of fresh coriander, leaves picked, stalks finely chopped until soft. Pour in 2/3 c coconut milk and simmer gently for 2 minutes. Add 1 ½ lb mussels to the wok and gently mix in the sauce. Cover and cook for 2-4 minutes until all the shells have opened (discard any closed ones). Remove the lid, squeeze over the lime juice, Serve with crusty bread.