In a large skillet with high sides, heat the water, onion, bell pepper, and garlic on medium heat. Cook until onions are soft. If the water evaporates and the vegetables are sticking to the pan more water can be added.
Stir in the pepper, curry powder, coconut milk, and vegetable broth. Whisk well to prevent lumps of curry powder in the broth. Bring the mixture to a simmer and add the muscles. Cover and cook 5 to 6 minutes or until all the mussels are opened. Discard any unopened mussels.
Ladle into serving bowls and sprinkle with the chopped cilantro. If desired, serve over brown rice or quinoa. Serve and enjoy!