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1
Discard any mussels with cracked shells, and those that do not close when tapped gently.
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2
In a large saute pan or skillet with a lid, heat 1 tablespoon of the oil and add the ginger and onion. Cook over medium heat, stirring frequently, until the onion is just starting to soften, about three minutes. Add the curry paste and stir well to coat the ginger and onion. Add the coconut milk and 1 cup of the stock and raise the heat to high; bring to a boil and cook for 5 minutes, or until reduced slightly. Add the lime zest and the mussels, then put the lid on and cook over medium-high heat for 6 to 8 minutes, until all the mussels are open. Discard any unopened mussels after 8 minutes.
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3
Meanwhile, in a medium saucepan, bring the remaining 2 cups stock, the remaining 1 tablespoon oil, the ground coriander, the salt, and a pinch of pepper to a boil. Add the couscous and stir. Cover the pan and remove from the heat. Let stand for 5 minutes, then fluff with a fork and gently fold in the mango.
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4
In a small saute pan or skillet, combine the lime juice, cognac, and sugar. Cook over low heat, stirring frequently, until the sugar is dissolved, then carefully ignite the mixture and pour it over the mussels. Stir in the basil and cilantro and serve immediately with the couscous.
