Discard any open mussels and clean and debeard the rest.
Heat a deep saute pan with a lid over medium-high and melt the coconut oil.
Add the minced garlic and shallots, the coriander and stir well.
Add the beer to the pan, stir and add the coconut milk. Stir again to combine and let simmer until the sauce is reduced a little bit.
Add all the mussels, move them around to coat them with the sauce and cover with the lid. Cook until all the mussels have opened. Discard any unopened ones.
Transfer the mussels to bowls or a deep serving platter and pour all the sauce over them. Garnish with the basil and the orange zest.
Serve with curried fries (simply dust fries with yellow curry powder) or fresh naan and pair with Belgian wit.