Stir a couple tablespoons of kosher salt into a bowl of cold water. Add the mussels and allow them to soak for about 15-20 mins.
De-beard the mussels and scrub the shells well. Discard any open mussels. Drain and place the mussels in a bowl and drape a damp towel or paper towel over the top.
Melt the butter over med heat in a large dutch oven. Add the shallot and cook for 2-3 mins until it begins to soften. Add the garlic, ginger and saute for 2-3 more mins.
Add the curry powder and stir until fragrant. Mix in the brown sugar and deglaze with the sherry. Cook until the sherry is reduced by half.
Mix in the brown sugar and deglaze with the sherry. Cook until the sherry is reduced by half.
Whisk in the coconut milk, thai chili, and season with salt. Bring to a boil and add lime juice and the cleaned mussels.
Cover tightly with a lid and cook for about 7 mins or until the mussels have all opened. Sprinkle with cilantro.
Discard any unopened mussels and divide the mussels into serving bowls. Divide the sauce between the bowls and serve with a sprinkle of cilantro and lime wedges.