Melt butter in a large nonstick skillet over medium-high heat. Add shallots and garlic; sauté 1 minute or until tender. Add mussels and wine. Bring to a boil; cover, reduce heat, and simmer 5 minutes or until shells open. Discard any unopened shells. Remove mussels with a slotted spoon. Divide mussels evenly among 4 bowls. Keep warm.
Increase heat to medium-high. Add coconut milk, curry powder, and salt to pan; cook 3 minutes, stirring constantly. Ladle sauce evenly over each serving; sprinkle with cilantro.