For the mussels:
1) Heat the oil in a large saucepan over medium heat. Add the onions and cook until soft. Add the garlic and cook for 30 secs until fragrant. Add the chilli puree and clam broth and cook until reduced by half, stirring occasionally. Add the coconut milk and honey and cook until reduced by half.
2) Transfer the mixture to a blender (rinse out the pan) add the spinach, salt and pepper, to taste, and blend until smooth.
3) Place the pan back on the stove over high heat. Add the wine to the pot, bring to a boil and reduce by half. Add the green chilli broth and bring to a boil. Stir in the mussels, cover the pot and cook until the mussels open, discarding any that do not, about 4 to 5 mins. Add the butter and parsley and season with salt and pepper, to taste. Spoon into bowls, garnish with more parsley, if desired, and serve with bread on the side.
For the chips:
1) Cut the potatoes into 0.5cm thick slices then cut each slice into 0.5cm thick chips. Place the chips in a large bowl of cold water.
2) Heat the oil in a large, straight-sided skillet to 163C. Drain chips in batches on paper towels. Fry each batch for 3 to 4 mins until a pale blonde color and remove to a sheet pan lined with paper towels.
3) Increase the heat of the oil to 190C and fry the potatoes again, in batches, until golden brown. Remove to a sheet pan lined with paper towels and season liberally with salt and freshly ground black pepper.
For the aioli:
1) Combine the mayonnaise, pepper, chipotle, salt and pepper in a food processor and process until smooth. Cover and refrigerate for at least 30 mins before serving. Serve the chips with the aioli alongside the mussels.