Mussels Gratin with Sauce
Rinse mussels thoroughly, removing beards. Bring 2-3 cm (approximately 1 inch) of salted water to a boil and add mussels. Simmer, covered, for about 5 minutes. Discard all unopened mussels.
Separate all empty shells and arrange shells with meat in an ovenproof baking dish.
Peel garlic and ginger, chop both as finely as possible. Heat butter in a saucepan on medium heat, saute garlic and ginger until soft. Sprinkle with flour and add curry powder. Saute, stirring, for a few seconds, add wine and coconut milk. Simmer for about 5 minutes on low heat until creamy. Season with salt, chile pepper and lime juice. Spread sauce over mussels. Roast under a broiler for about 5 minutes, watching carefully. Sprinkle with chives and serve.