Blend all ingredients for the walnut butter with a blender until smooth. Pour into an airtight container and keep in the refrigerator. Remove by spoonfuls.
1. for the thai dip, stir together yogurt, lime juice, walnut butter, soy sauce, sesame oil and cayenne pepper.
Clean the mussels and rub them dry. Lay out the scallions and cilantro leaves on the plates. Roast the mussels in a hot frying pan for 3-4 minutes until lightly browned and cooked. Place the mussels on the onion-coriander bed and garnish each with a blob of sauce.
Tip: The higher the fat content in the yogurt, the more aromatic and creamy the result!
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