Heat the oil in a medium saucepan. Tip in the onion, baby corn, mange tout, red pepper & ginger and then cook for a few minutes until softened. Stir in the curry paste and then cook for a further 1 minute. Pour over the chopped tomatoes and coconut cream. Bring to the boil, then leave to simmer for 5 minutes, adding a little boiling water if the mixture gets too thick.
Tip in the mussel meat at the end and cook for 2 mins more, ensuring mussel meat is heated through.
Serve alongside some plain rice and sprinkle with a little chopped coriander, if you like
