Clean the mussels thoroughly under cold running water, scrubbing off any dirt or debris. Discard any mussels that are open or broken.
In a large pot, heat olive oil over medium heat. Add the garlic, onion, and chili (if using) and sauté until fragrant.
Pour in the coconut milk and bring to a simmer. Season with salt and pepper.
Add the cleaned mussels to the pot and cover with a lid. Cook for about 5-7 minutes or until the mussels have opened up.
While the mussels are cooking, prepare the buttered bread. Spread butter on the sliced baguette and toast until golden brown.
Once the mussels are cooked, remove from heat and discard any mussels that have not opened.
Serve the mussels in coconut milk hot, garnished with fresh cilantro or parsley. Serve alongside the buttered bread for dipping into the delicious sauce.
Enjoy!
