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1)a. In a large stew pot add 2 inches of water and begin steaming the mussels, covered on high.
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b) In a smaller pot boil the squash/potatoes
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2) Once the squash is soft enough to mash (softer is better) drain the water. Use a fork to feel the squash. It should easily penetrate about halfway through.
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3) Mash the squash with a potato masher in the pot you used to boil.
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4) When the mussels are all opened and have been properly cooked (an almost orange color) drain the broth into a separate container.
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5) Pour about 2 Cups into the squash mash. If you desire a saltier soup add more. Taste as you go.
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6)Add half the can of coconut milk to the mixture. Again, if you want a stronger coconut flavor, add more. Taste again.
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7) Return the mixture to Medium Low heat.
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8) Constantly stirring the mixture (if it gets too hot the components will separate) add the red curry a sprinkle at a time. Taste as you go. Curry is subjective. Add more if you love it withhold some if you like a subtler taste.
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9) Let simmer 5-10 min.
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10) Transfer the mixture to a tight meshed strainer and press it through into a pyrex container using the masher or the back end of a ladle.
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11) Place 5 or 6 mussels in the bottom of a bowl and pour the soup over the mussels.
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12) Garnish with chopped cilantro and scallions.
