Steam mussels. Discard any that do not open.
In a large pot, heat the oil over medium-high heat. Add the curry paste and cook, stirring, for 1 minute.
Add shallots and garlic and cook 1 minute more. Add tomatoes and salt and cook 2 minutes more.
Stir in mussels and pour in wine. Cover and steam for 7 minutes. Remove lid and sprinkle with cilantro and pepper.