Clean and rinse your mussels well and drain before cooking. Throw away any that are already opened or cracked.
Heat a large skillet to medium heat with butter. Once warm toss in the mussels and move them around in the butter.
Add in the coconut milk, red curry paste, garlic and toss with mussels. Keep heating for another 10 minutes until the mussels open up. Turn to low heat and let simmer in the curry sauce for another 5-7 minutes until the sauce is a thick red color.
Place mussels into a bowl and drizzle with a little hot chili oil to give the curry a bit of a kick and then top with fresh chopped parsley and serve.