Heat olive oil in a large lidded saucepan.

Add onion, tomatoes, and curry leaves or cilantro to the saucepan.

Cook over medium heat, stirring, until the vegetables soften.

Stir in the crushed cumin seeds and cook for a few more minutes, until the onion starts to brown.

Season with salt to taste.

Add the scrubbed and debearded mussels and dry white wine to the saucepan.

Cover the saucepan and cook over medium heat until the mussels open, approximately 8 minutes.

Serve immediately.