Goan Warm Mussel Salad (Tisru)

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1 cup finely chopped onions

2 tablespoons light vegetable oil

1 tablespoon finely shredded fresh ginger

1 tablespoon ground coriander

1 teaspoon turmeric

1 teaspoon ground red pepper

1/2 cup rich coconut milk

Coarse salt to taste

4 pounds mussels (about 4 dozen), scrubbed clean

Juice of 1 lemon

2 tablespoons chopped cilantro leaves

2 tablespoons grated unsweetened coconut (optional)