Ingredients:

1 Tbsp vegetable oil
2 lemongrass stalks, outer layers and tips removed
10 garlic cloves, smashed
8 slices fresh ginger
4 Kaffir lime leaves, crushed
4 Tbsp Urban Accents Curry Row
2 lbs mussels (preferably cultivated), scrubbed well, beards removed
2 14-oz cans unsweetened coconut milk

Directions:

Heat oil over med heat in large saute pan with lid.  Add lemongrass, garlic, ginger and crushed lime leaves; saute until slightly softened.  Stir in Curry Row and cook for additional minute. 

Add mussels and coconut milk; cover and increase heat to high.  Cook for at least 2 minutes and as mussels start opening, remove them to a separate bowl.  After all mussels have opened reduce coconut milk mixture by half.  Remove lemongrass stalks and pour sauce over mussels.  Serve with jasmine rice or crusty bread.