2 lbs fresh mussels
2 teaspoons organic coconut oil
1/2 cup onion (sliced thinly)
1 teaspoon fresh ginger (grated)
2 teaspoons fresh garlic (grated)
3 lime leaves (optional)
1 can full fat organic coconut milk
1/4 to 1/3 cup chicken stock or water
2 tablespoons Thai green curry paste
1 tablespoon local honey
1 fresh Thai red chili (if you like it spicy!)
Fresh cilantro for garnish
Salt

Method:
Rinse mussels under cold water and let them sit in a bowl in the fridge, uncovered until sauce is ready.
In a large saucepan, heat the coconut oil on medium heat and add the onion and fresh Thai red chili (if you like it spicy). Sprinkle with a little salt and pepper and allow them to cook for 2-3 minutes.
Add the green curry paste, ginger and garlic, cook for another 2-3 minutes.
Add the remainder of the ingredients, except for the mussels.
Cover the sauce and simmer for 10 minutes.
Remove the mussels from the fridge and add them to the simmering sauce and cover.
Turn the heat up to medium high and cook the mussels for about 5-6 minutes.
Discard the lime leaves, season with salt and garnish with freshly chopped cilantro and fresh gluten free bread on the side!

Note: If you find mussels that have not opened during cooking, discard them. Do Not Eat Those Ones, For Real!
You will probably have leftover lime leaves, don't worry, freeze the extra and use them as needed for future cooking creations.
Here is a really great link for some tips on how to cook perfect mussels Discover Mussels

Cook Outside the Box
Double the batch of Thai green curry sauce and set half of it aside after you have allowed it to simmer for 10 minutes. Heat the sauce up the sauce the next day and our it over steamed vegetables and brown rice, yum!