Clean the mussels with care under cold running water, de-bark them and pick out all the mussels that have already opened and do not close after being tapped on the surface.
Put the mussels in a large bowl, place the onions, garlic and coriander stalks on top, sprinkle the chili flakes on top and pour the wine and enough water to cover the mussels. Put the lid on, let the liquid bubble up and cook the mussels on high heat for about 5 minutes until the shells open. Halfway through, shake the Reindl to evenly distribute the mussels.
Drain the mussels in a coarse-meshed sieve, collecting the cooking liquid, which is then drained through a fine-meshed sieve.
Mix all ingredients for the salsa in a baking bowl. Remove the mussel meat from the shells, keeping one half of each shell. Add the warm clam meat to the salsa form with 4 tbsp of the filtered clam stock. Cool the mixture, then refrigerate for 1 hour. To serve, place a piece of marinated clam meat on each half of a shell, top each with a tiny bit of salsa mold. Arrange the shellfish on a platter, allow to come to room temperature, and bring to the table.
Hot Tip: Like all shellfish, you must buy mussels alive. Make sure they are tightly closed, heavy to the touch for their size, and smell good. Live mussels whose shells are already open