Directions
1In a medium size stir fry pan heat 1 tablespoon butter. Add finely dices garlic cloves and ginger. Cook over medium heat for about a minute. Add the mussels and thinly cut lemongrass. Combine well with garlic and ginger.
2Cook for 3 minutes while stirring all the time. Mix coconut milk with the green curry and add the mixture to the mussels. Cover the pot and cook until all mussels open.
3Once ready serve in individual bowls.