Clean mussels well in salt water, discarding any mussel that is not fully closed. If it is slightly open, and you close it, and it stays closed, it is still alive. It bounces back open, discard. It is very sad to throw them away, but it is more sad to get sick from eating bad mussels!

Choose a pan that has a glass top, so you can see when the mussels open. Then, in that pan over medium heat, add 1-2 T avocado oil to sautee garlic, ginger, and lemongrass until fragrant. Add curry paste and sautee until very fragrant and color deepens.

Add in mussels and shake the pan a bit to spread out and coat with the curry paste mixture. Immediately add white wine, fish sauce, and cover pan with the lid.

Watch for mussels to start opening. Once they do, remove from pan into your serving bowl. You may need to open and close the pan a couple times. If any mussels do not open, discard.

Once mussels are removed, keep sauce simmering and add in coconut milk. Stir well with a whisk to remove any lumps. Taste and adjust for salt.

Finish the broth with lime juice and cilantro and pour over the mussels

Serve with toasted or grilled bread and the rest of your white wine