Steamed mussels with coconut-green chilli broth and black pepper chips with smoked red pepper aioli

Ingredients

• 2 tbsp olive oil
• 1 medium Spanish onion, coarsely chopped
• 3 cloves garlic, coarsely chopped
• 2 poblano chillis, roasted, seeded, peeled and pureed
• 475ml clam broth
• 240ml unsweetened coconut milk
• 1 tbsp honey
• 30g fresh spinach leaves
• 240ml dry white wine
• 900g cultivated black mussels, beard removed and scrubbed
• Salt
• freshly ground black pepper
• 30g cold unsalted butter
• 10g freshly chopped flat-leaf parsley leaves, plus more for garnish
• 6 large potatoes, peeled
• 1L vegetable or peanut oil
• 235g prepared mayonnaise, store-bought or home-made
• 1 small roasted red pepper, peeled, seeded and pureed
• 1 tbsp chipotle in adobo