Rinse the mussels under cold running water while scrubbing with a brush.¬† Remove the stringy mussel beards with your thumb and index finger as you wash them.¬† Discard any mussels with broken shells.
Combine lime juice, curry paste, cilantro and 2 tablespoons of coconut cream in a blender. Process until smooth and you have a bright green puree.¬† Set aside.
Set a large pot over high heat.¬† Once it is hot dump in the mussels then add the plain coconut cream.¬† Cover and boil for 10 minutes until the mussels open.¬† When done remove the lid, add the green curry puree and mix well.
While the mussels are steaming prepare the shallot garnish.¬† Slice shallot into thin circles.¬† Toss in seasoned flour to lightly coat then shallow fry in oil until crispy.¬† Drain on paper towels and sprinkle on top of the mussels just before serving.
Edited: July 31st, 2009