Ingredients:

1-1/2 inch piece of fresh ginger, chopped
4 garlic cloves, halved
1/2 cup water
1 Tbsp extra-virgin olive oil
2 large Spanish onions, coarsely chopped
4 jalapenos, halved, seeded and thinly sliced
2 stalks lemongrass, inner white bulb only, thinly sliced crosswise
3-1/2 to 4 tsp Urban Accents Curry Row
1 12-oz can evaporated milk
1/2 cup unsweetend coconut milk
3 lbs mussels, scrubbed and debearded
2 Tbsp fresh lime juice
Sea salt
1/3 cup coarsely chopped cilantro
Lime wedges

Directions:

In a mini-food processor, coarsely chop ginger and garlic. Add water and process until almost smooth.

Heat oil in a large skillet. Add onions and cover, cooking over low heat and stirring occasionally until softened: about 10 minutes.  Add jalapenos, lemongrass, Curry Row, and the garlic and ginger puree; cook, stirring for 2 minutes.  Stir in the evaporated milk and coconut milk; bring to a simmer. Remove from the heat and let stand for at least 30 minutes or for up to 4 hours.

Bring the curry broth to a boil. Stir in the mussels, cover and cook over moderate heat just until the mussels open; about 7 minutes. Discard mussels that don't open.  Stir in lime juice and season to taste with sea Salt. Spoon the mussels and their broth into shallow bowls; sprinkle with cilantro and serve with lime wedges.