In food processor, Make 4 cups fresh coconut milk from one cup finely shredded coconut flesh and three cups very hot but not boiling water, 190F degrees. Pour milk through sieve. Save coconut shreds for baking cookies. Add Panang curry paste back to processor, puree with coconut milk till smooth. Taste.

In wok, melt butter and stir fry shallots, chopped sweet peppers and minced garlic cloves. Taste. Add coconut milk with Panang curry, simmer till fragrant and vegetables are tender. Taste.

Add frozen whole mussels, stir into Panang curry sauce, simmer till mussels are soft, warm and fragrant, lid on. About 5 minutes. Taste.

Steam 1/2 cup dry sushi rice in one cup of water for half an hour till soft. Makes one whole cup of steamed rice. Serve two whole cups of Panang curry sauce mussels liberally over half a cup of steamed sushi rice with few drops of sesame oil in center of dinner dish. Enjoy.