My feeling when it comes to this sort of seafood is, keep it simple.
400ml coconut milk
4 tbsp Thai red curry paste
3 tbsp palm sugar
4 tbsp fish sauce
5 kaffir lime leaves
3.5kg fresh mussels
4 limes, 2 juiced
1 bunch coriander, leaves picked
Place a heavy-based saucepan on a medium heat.
Add 100 millilitres of the coconut milk and curry paste and fry until coconut milk splits and paste smells fragrant. Add sugar and fish sauce then cook for 5 minutes.
Add lime leaves and remaining coconut milk and bring to the boil.
Add mussels, reduce heat to medium, then cover saucepan with a lid. Cook for about 4 minutes or until mussels open, add lime juice and coriander and give the pot a shake.
Divide mussels between four bowls and pour sauce over them. Serve with half a lime.