Melt 1/4 cup butter in heavy large pot over medium-high heat. Add tomatoes, garlic and ginger; sauté until garlic is tender, about 2 minutes. Mix in coconut milk, curry paste, 1/4 cup chopped cilantro and salt. Simmer 4 minutes to blend flavors. Add mussels; cover and cook until mussels open, about 5 minutes (discard any mussels that do not open). Transfer mixture to serving bowl. Garnish with chopped cilantro.

I served the dish with bread, Grilled Salmon with Thai Curry Sauce, and Basmati Rice. Beware of trying to make any complicated sauces while under the influence of Thai Beer.

Need advice on how to eat a mussel with some class, go here.

Okay, the fun craft part!

From 3 pounds there should be a lot of shells stinking up your house. Hopefully, you ate with some manners and did not tear your shells apart, but rather daintily plucked the meat from the shell. My point is hopefully your shells are still connected and butterflied.

OK clean them. I mean really clean them like you're Annie, and Carol Burnett is on your ass. I scrubbed them and made sure NO meat was in them at all. I soaked them in warm soapy water and then scrubbed them again.

Let the shells dry out over night.

Get some hardcore glue. You could use hot glue, although I am not it's biggest fan. Anyway, just any glue that is weather resistant.

Now take your terra-cotta pot and get busy with it. The way you organize your shells on there is your thing. Glue them all over in patterns, or like I did as a trim.

You might paint the pot if you wanted. Mussel shells have a really nice periwinkle tinge to them.

Plant something pretty in there and PRESTO! there you have your new fancy decorated flower pot!