Easy peasy.
So this is for 2 pounds of mussels
Dice 1 shallot
Dice 1 garlic
chop chives 1/2 cup
chop cilantro 1/2 cup
1/2 tin of coconut milk
1 tbsp of coconut oil.
1 small beer bottle. I used Birra Bionda {blonde beer which is on the pale spectrum.
2 tbsp curry
1/4 cup stock, I used fish stock
1 chili hot pepper cut in half and seeded
So
in a frying pan put the coconut oil.
Add the shallot
cook till the oil is warm and you get a little color.
Add the garlic.
wait 20 seconds.
add the curry paste and mix 10 seconds
add the stock and mix till it spreads a little.
add the coconut milk and keep mixing.
You can use a whisk if you are having clumps.
Add half the beer.
Throw in the hot pepper. {If you want spicy use 3, I used 1 to have a "taste"}
Cook till it starts to thicken and loses half the volume.
Now.
Fire up your big pot with a lid.
Throw in the rest of the beer.
wait till it is steaming.
Throw in the mussels.
Cover.
Wait 1 minute and check.
If any are open. Move them out using tongs, so they won't over cook.
If you work effectively, you can remove them all to the side before they over cook.
This works better for me, than just waiting, shaking and throwing those that don't open technique most cookbooks mention.
When you are left with the sauce.
Drain it over a sieve lined with cheese cloth.
Drain it again
and again.
The reason is we want to try to get rid of the sediment.
We also don't want to throw this as it has the juice of the mussels.
When you are done throw this into the "Curry" we made.
It should dillute it which is what we want.
Throw in the chives and cilantro.
Mix for 20 .
throw in the mussels.
If you have a lid cover and shake a few times.
If not, clean your mussel pot and pour everything there
cover and shake a few times.
Then use that as your serving dish.
In general, the sauce is different and even my wife who disliked mussels in general ate it and enjoyed it.
I added the Curry paste recipe.
You can google the bbc curry recipe to find their copy if my resolution is not the best.