1. Rinse the mussels in cold water. Discard any cracked mussels that don't close when tapped with the back of a knife. Heat the oil in a large Skillet over a medium heat and fry the onions for 5 minutes until softened. Add the Thai Chili paste and coriander stalks and fry for a further minute. Pour in the coconut milk and simmer gently for 2 minutes. Add the mussels to the Skillet and gently mix in the coconut milk. Cover and cook for 2-4 minutes until all the shells have opened (discard any closed ones). Remove the lid, squeeze over the lime juice, then scatter over the coriander leaves and chilli.