Steamed Mussels with Coconut Red Curry

2 pounds fresh mussels
2 tablespoons of vegetable oil
1 tablespoon of minced garlic
1 tablespoon of minced ginger
1 tablespoon of minced shallot
2 tablespoon of red curry paste
1 can of 14.5 oz unsweetened coconut milk
Juice of 1 lime
2 tablespoon of brown sugar
1 Roma tomato small diced
½ cup of chopped spinach
¼ cup fresh basil leaves
¼ cup fresh cilantro whole sprigs

In a hot pan add oil, garlic, ginger, shallots and curry paste cook for 2 to 3 minutes with out browning. Stir in the coconut milk, lime juice, sugar, spinach, tomato, basil and cilantro. Add mussels cover and bring to a boil until mussels open about 4 to 5 minutes. Transfer mussels to a serving bowl and pour the cooking liquid over them.