Set oven to 350 F (175 C).
Scrub mussel shells under cold water. Set aside in a bowl of salted cold water.
Heat oil in fry pan.
Add shallots and garlic.
Remove from heat and whisk in flour. Gradually whisk in white wine and green Thai coconut milk. Let simmer.
Bake pine nuts in small cake pan for 5 minutes.
Remove and turn off oven. Place baguette in hot oven (turned off).
Arrange spinach on plates and scatter with pine nuts.
Toss mussels into sauce on stove. Stir and increase heat to medium-high.
When the mussel shells have opened completely, sprinkle with tomato and chopped fresh cilantro.
Drizzle with dressing. Serve mussels with baguette (for dipping into mussel sauce) with salad on the side.