Rinse the mussels in cold water, and throw away any that have cracked shells.  

Heat the vegetable oil in a large frying pan. Cut the tomato into a medium dice and add it to the pan, letting it cook for a minute. 

Add the Maesri Red Curry Simmer Sauce and bring the pan to a gentle simmer.  

Prepare the garnishes by cutting the lime into wedges, tearing the coriander leaves from their stems, finely slicing the red chilli, and finely shredding the makrut lime leaves. 

Add the prepared mussels to the pan and cover with a lid. Allow the mussels to steam and open (6-8 minutes). Discard any that remain unopened after 8 minutes.  

Garnish with the coriander leaves, sliced red chilli and shredded makrut lime leaf.  

Serve with fresh lime wedges and warm, flaky roti.