Remove the mussels from their shells and remove chewy connective pieces - leaving just the soft mussel flesh. Finely chop the flesh, you should get 500 g mussel meat. Mix with remaining ingredients. Add a little extra flour if the mixture looks too runny.
Heat a hot plate or frying pan and add a little butter. Cook small fritters, turning regularly to ensure the sugar from the sweet chilli sauce doesnt burn. Serve with extra sweet chilli and coriander dipping sauce.