Coconut Curry Mussels

Holy mother of OH MY GOSH! Very dramatic, I know, but these mussels could not have been better. I was just playing around tonight and came up with this recipe for coconut curry mussels and I'm so happy I did. It's not just me, everyone who tried them said they were the best mussels they've ever had. Ok, granted the other two people at my dinner table tonight were my Mom and my boyfriend but they wouldn't lie to me, would they? In this case I'll have to stick to no. These mussels are so wonderfully tasty, I think they are the best mussels I've ever had and I"ll just trust my own tastebuds on this one, whether my company are just being polite or not, but they're not, believe me.

RECIPE:
2 lbs mussels, scrubbed and bearded
1 cup vegetable stock (white wine or chicken stock would be great too.)
1 cup diced tomatoes
1 can (400ml) coconut milk
1 medium sweet onion, diced
2 cloves garlic, minced
1 TBS ginger, minced
1 tsp curry powder
2 TBS lime juice
1/2 tsp salt
1/8 cup cilantro, chopped
If you like spicy, add 1/2 tsp chili paste

In a large stock pot heat olive oil to medium low heat and add the onions. Saute onions, stirring often, for about 15 minutes or until onions are translucent. Add the garlic and ginger and saute for another 5 minutes or so. Add stock, coconut milk, tomatoes, curry powder, salt and chili paste (if using), stir and bring mixture to a low boil. Once boiling, return the heat to low-medium and simmer for about 30 minutes. After the sauce has had time to thicken, add the mussels, lime juice and cilantro to the pot, cover and simmer on medium-high for 6-8 minutes or just until the shells have opened. Don't overcook the mussels. Remove the mussels and discard any mussels that have not opened. Serve over angel hair pasta with a sprinkling of cilantro.