Heat oil in a large, safe nonstick pan. Add the onion and sauté 2-3 minutes until soft and slightly translucent. Add the ginger and curry powder. Stir for a minute until fragrant.

Add the chicken broth and simmer to reduce by half.

Add the coconut milk, salt, lemongrass and bring to a boil.

Add the mussels and reduce heat to medium. Cover with a tight fitting lid and cook for 6-7 minutes (NOTE: Frozen green-lipped mussels come “on the half shell” and are already open. If using fresh mussels, cook until mussels open and discard any that remain closed).

Spoon mussels into bowls and ladle with broth. Garnish with chopped cilantro and juice from lime wedges.

Serve.