First, cook onions and fresno chills in 2 tablespoons of olive oil. Cook for 5 minutes, on a medium heat.
Next, add garlic and cook for 30 seconds.
Now, add the coconut milk and curry paste and mix well. Cook on low for 5 minutes.
Next add the mussels, mix and cover for 10 minutes on medium high.
Finally add mint, cashews, lime and lime zest.
Enjoy with big piece of bread to soak up the sauce.