I wasn’t entirely pleased with my last Thai-style mussel dish, and so I tried it again. I sauteed some onions and hot peppers, added some spices and the coconut milk, and steamed the mussels over them. I served them with jasmine rice and steamed baby bok choy, and we combined the lot, soup-style. It was pretty good, but not quite what I wanted. When I get it right, I’ll post the recipe.