Steamed Mussels with Thai-Style Coconut Broth

Ingredients:
2 pounds mussels
8 sprigs cilantro ~ chopped roughly
4 cloves garlic ~ sliced
2 shallots ~ sliced
1/2 tsp coriander seeds
1/2 tsp dried red chili flakes
1 tsp zest of lime
1 tbsp lime juice
Salt
1 (15oz) coconut milk
1 tbsp cooking oil
1 tbsp Thai green/red curry paste
1 tbsp brown/palm sugar
1 tbsp fish sauce or more to taste
1 small Thai chili or bird's eye ~ thinly sliced

Directions:

1. Scrub the mussels under cold water & pull out the beards by grabbing them & pulling towards the hinge-end of the mussels.  After cleaning soak the mussels in salted water for a couple of hours.
2. Combine cilantro stems, half of the garlic, half of the shallot, coriander seed, dried chili, lime zest & a small pinch of salt in a mortar & pestle.  Pound & grind until a smooth paste is formed.
3. Scoop 2 tbsp of thick cream from the top of coconut milk & add to a large saucepan.  Add oil & heat over medium heat until shimmering & sputtering.  Add remaining garlic & shallots, pounded paste & the store-bought curry paste.  Cook, stirring & scraping the paste around the bottom of the saucepan until very aromatic for about 4 mins.  Add remaining contents of coconut milk, sugar & fish sauce.  Bring to a simmer & cook until rice & aromatic for about 3 mins.  Seas to taste with more fish sauce as desired.
4. Add mussels, stir, cover & cook or shaking pan constantly & peeking every 30 seconds to stir.  As soon as all the mussels are open, stir in chopped cilantro leaves, fresh chili & lime juice.  Serve immediately with additional limes at the table.