Mussels with Coconut Curry Lime Sauce and Cilantro

1. Melt the butter in a large pot over medium heat and add in the shallots and garlic. Cook for a minute. Add in the curry paste and the thickened top half of the coconut milk and stir until really fragrant, another minute.
2. Pour in the rest of the coconut milk along with the wine, lime juice and zest, green chili and ginger. Bring to simmer over medium-low heat for 10 minutes to let the flavours infuse.
3. Add the closed mussels and increase heat until a soft boil starts. Cover the pot and boil softly for about 8 minutes, or until all the mussels have opened up.
4. Place mussels in bowls and pour sauce over top. Sprinkle with fresh cilantro.