Mussels with coconut milk and curry

Ingredients:

• 2 stalks of lemongrass
• 4 tablespoons of vegetable oil
• 2 medium-sized red onions, thinly sliced ​​into half rings
• 6 cloves garlic, thinly sliced
• 6 tablespoons peeled and chopped ginger
• 1/4 cup green curry paste
• 800 - 900 gr. coconut milk
• 4 tablespoons fish sauce
• 3 kg mussels, wash thoroughly with a brush, remove beards
• 4 limes, cut in half
• 1 cup chopped fresh cilantro

Preparation:

1. Trim the lemongrass, leaving 15 cm of stem; discard the leaves. Crush the stems with the flat side of a knife and cut into 2.5 cm pieces.
2. Heat vegetable oil in a large saucepan over high heat. Add the onion and cook, stirring, until softened, about 5 minutes. Add the garlic, lemongrass, ginger, and curry paste and continue cooking, stirring, until golden brown, about 2 minutes.
3. Add coconut milk, fish sauce, and 1/2 cup water to the vegetables and bring to a boil. Add the mussels, cover, and cook, stirring occasionally, until the mussels open, about 8 minutes. Discard any unopened mussels. Add the juice of 2 limes, then add the remaining lime wedges, sprinkle with cilantro, and toss.