Clean and de-beard the mussels, discard any that do not open when lightly tapped.
Melt the butter in a large pan and fry the Garlic, shallots and ginger, until soft.
Add the Curry Powder, stock and cream, season to taste and simmer for 2 minutes.
Add the mussels, cover and cook for 5 minutes. Garnish with the Coriander Leaf.