Grab a medium pot and place on a medium heat. Add the canola oil
Add the curry paste and fry in the oil for about a minute then add the coconut cream.
Bring to the boil and then reduce to a simmer. Simmer for 10 minutes.
Add the palm sugar and stir until disolved, remove from the heat and add the fish sauce and lime juice.
Grab a large pot with a lid and place onto a high heat, once hot add the mussels and a splash of water. Place the lid on the pot and allow the mussels to steam open and cook.
Discard any mussels that do not open. Once your mussels are cooked remove the shell that is not attached to the flesh.
Layer your mussels onto your serving platter and spoon in your curry sauce. Garnish with the crispy shallots, sliced spring onions and baby basil or coriander.
Serve with rice and your greens of choice. Dont forget a finger bowl and a empty bowl for the shells. Enjoy!
