Ignite the charcoal in the Big Green Egg and heat, with the grid and the Dutch Oven on top of it, to 180°C. In the meantime, rinse the mussels under cold running water. Discard open or broken ones.
Peel the onions and the garlic. Peel the ginger and remove the stem from the chilli pepper. Finely slice these ingredients.
Heat up the sunflower oil in the Dutch Oven and add the sliced ingredients and the spices. Close the lid of the EGG and leave to cook for a few minutes until the onions are glossy. Stir occasionally while everything is cooking.
Add the mussels, stir and then add the coconut cream. Close the lid of the EGG and let the mussels cook for approximately 5 minutes, stirring regularly.
Check whether the mussels have opened and season to taste with salt and pepper. Serve the mussels with the bread.