Remove the beards, then wash the
mussels well in cold water. Refresh the
water and repeat until it is clear. Discard
any mussels that are broken or stay
open when tapped.
Heat the oil in a flameproof casserole.
Fry the onion until very lightly brown,
then add the ginger, garlic, chillies,
spices, a good pinch of salt and a grinding
of pepper. Cook for 2-3 mins until fragrant
and toasted. Pour in the coconut milk and
bring to the boil, then simmer for a few
mins to get everything mixed together.
Tip the mussels into the dish, cover,
turn up the heat to maximum and boil
for 3-4 mins until the mussels have
just opened. Scatter over the coriander
sprigs and serve with lime wedges
for squeezing over.