Deseed the tomatoes and cut them into small dice. Book.
Clean the molds.
In a sauté pan heat the oil, add the garlic, shallots and ginger, leave for 1 minute then add the mussels, cover and sauté over high heat until they open.
In a container, mix the cream, coconut milk and curry, then pour over the mussels, cook for 2 minutes.
Put everything in a salad bowl, add the diced tomatoes and the chopped coriander.
Serve immediately.
