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1
In a large, deep soup pot, heat the oil.
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2
Add the ginger, garlic and shallot, season lightly with salt and pepper and cook over high heat, stirring, until the aromatics are softened and lightly browned, about 3 minutes.
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3
Add the mussels and cook for 1 minute, stirring and tossing.
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4
Add the coconut milk, cover and cook for about 5 minutes, until the mussels have opened.
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5
Using a slotted spoon, transfer the mussels to 4 deep bowls; discard any that do not open.
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6
Whisk the curry paste and cilantro into the broth.
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7
Pour the broth over the mussels, stopping before you reach the grit at the bottom of the pot.
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8
Serve the mussels with lime wedges and rice.
