Directions

1. Melt the coconut oil in a large pot over medium-high heat.
2. Add the shallots, ginger, and garlic and salt and sauté 5 minutes, until shallot is translucent.
3. Add the curry powder and sauté one minute more, until the spices are fragrant and toasty.
4. Add the coconut milk and fish stock and bring to a gentle simmer.
5. Add the raisins and mustard greens to the simmering liquid, then carefully transfer the mussels to the pot.
6. Cover tightly and steam 5 minutes, or until most to all of the mussels have opened.
7. Drizzle the lime juice over, sprinkle with the cilantro, and serve hot, with naan bread for dipping.

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