Cut vegetables into brunoise, clean mussels and remove beard if necessary. Heat ½ Tbsp of olive oil, add mussels and wine and cover until mussels are cooked, place mussels in half shell in a serving platter. Reserve stock, strain through a cheese cloth. Heat remaining olive oil and saute vegetables add strained mussels stock, Thai Kitchen Sweet Chili Sauce and reduce to half.
Add Thai Kitchen Coconut Milk and simmer sauce for 2 to 3 minutes. Place sauce on top of the mussels.