4 lbs (2 kg) fresh PEI mussels
4 green onions, roughly chopped
4 cloves garlic
large handful of cilantro, leaves and stems, washed and roughly chopped
2 sticks lemon grass, woody leaves removed, roughly chopped
6 kaffir lime leaves, ribs removed, roughly chopped
4 green chilies, core and seeds removed, finely sliced
1 in / 2 cm thumb fresh ginger, roughly chopped
2 tsp (10 mL) ground cumin
1/4 tsp (1 mL) tumeric
4 Tbsp (60 mL) soy sauce
1 Tbsp (15 mL) brown sugar
juice of 1 lime
1 Tbsp (15 mL) vegetable oil
1 cup (250 mL) chicken or vegetable stock
7 oz (200 g) block creamed coconut, chopped
handful of cilantro, roughly chopped, to garnish