Green Curry Mussels

• 3 pounds fresh mussels, cleaned and scrubbed
• 2 shallots, finely minced
• 1 tablespoon olive oil
• 1 garlic clove
• 1 inch ginger, grated
• 8 oz coconut milk
• 1 teaspoon fish sauce
• juice of 1 lime
• a small bunch of fresh coriander, to serve
• 1 Thai chili, chopped, to serve (optional)
• 2 spring onions, only green tops, finely sliced
• 2 limes, quartered, to serve
• 2 cups steamed jasmine rice, to serve

For the Thai Green Curry paste:

• 3 medium green chillies, deseeded and roughly chopped
• 1 spring onion, roughly chopped
• 1 in piece of fresh ginger, peeled and grated
• 1 garlic cloves, crushed
• small bunch of fresh coriander, stalks and roots
• 1 lemongrass stalks, chopped
• 1 lime, grated zest and juice
• 4 kaffir lime leaves, finely chopped (if unavailable, use the grated zest of 1 extra lime)
• ½ in piece galangal, peeled and chopped (optional)
• 1 tbs coriander seeds, crushed
• ½ teaspoon ground cumin
• 1 teaspoon black peppercorns, crushed
• 1 teaspoon Thai fish sauce