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Put the mussels in a pot, with a tight fitting lid, add enough water to steam the shells open.
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Remove and discard the shell of each mussel leaving 1 mussel per mussel shell. Loosen the mussels form the shell.
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Toss the mussels back in the pan with the Thai sweet chili sauce, and warm through. Put a mussel and some of the sauce on each of the shells.
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Serve sprinkled with the coriander.