Mussels with Saffron and Orange Zest

In large, wide saucepan, heat olive oil over medium and sauté onion, ginger, and garlic for about 5 minutes, or until soft. Add in vinegar, steeped saffron, coconut milk, and paprika. Bring to a boil, then reduce to a bubbling simmer and add mussels; cover. Steam for 3 to 5 minutes, or until mussels open. Add orange zest, stir through, and ladle contents into a serving bowl. Sprinkle with cilantro and devour.