Rinse mussels under cold water.

Tap any mussels that are open against the side of the bowl. If they don’t close throw them away.

Heat sesame oil in pot and add the onions. Saute until they are tender then add ¼ cup of coconut milk, bring to a boil and add the mussels. Cover with a lid.

Steam mussels until they open, about 5-6 minutes.

In a bowl stir together lime juice, coconut milk, fish sauce, and chili. Salt to taste.

Once the mussels are cooked place them in a large bowl and pour the poke sauce over them.

Garish with cilantro and enjoy!