
Eating them might be a bit messy but it's well worth it. And next day's broth/soup is good too.

Fry the onion in the oil for five minutes. Add the sliced chilli and, a couple of minutes later, the coconut milk.
Put the white wine in the bottom of a steamer, add the mussels, cover with a lid and cook over a high heat, shaking the pan every now and again until all the mussels have opened and are cooked (3–4 minutes). You'll probably have to do this in two batches. Remove the mussels and stir the crumbled coconut into the liquid.
Add the curry paste/onion/chilli mixture to the coconut liquid. Add the cooked mussels (you might need to put everything into a larger pan) and gently fold everything together.
Gently warm for a couple more minutes, add the coriander and lime juice and serve.
You'll probably have loads of liquid left. Save it for a Thai style soup with noodles, frozen mussels or prawns, more lime and coriander etc.
Ingredients
Directions
Fry the onion in the oil for five minutes. Add the sliced chilli and, a couple of minutes later, the coconut milk.
Put the white wine in the bottom of a steamer, add the mussels, cover with a lid and cook over a high heat, shaking the pan every now and again until all the mussels have opened and are cooked (3–4 minutes). You'll probably have to do this in two batches. Remove the mussels and stir the crumbled coconut into the liquid.
Add the curry paste/onion/chilli mixture to the coconut liquid. Add the cooked mussels (you might need to put everything into a larger pan) and gently fold everything together.
Gently warm for a couple more minutes, add the coriander and lime juice and serve.
You'll probably have loads of liquid left. Save it for a Thai style soup with noodles, frozen mussels or prawns, more lime and coriander etc.