In a large pot or Dutch oven, add coconut oil over medium high heat. Add garlic, ginger and onion until lightly browned for 2-3 minutes.
Add habanero pepper, curry powder and coconut sugar and cook for another minute. Add white wine to deglaze the pan and cook for another couple of minutes.
Add broth and coconut milk and bring to a boil. Then add the mussels and stir the mixture so that it coats the mussels. Cover the pot and reduce to a simmer and cook for 8–10 minutes or until the mussels open up. Discard any that do not open.
To finish, squeeze fresh lime juice into the pot and stir again. Serve.