Prepare the Mussels

1. Clean and Debeard: Ensure mussels are scrubbed clean and any beards are removed. Discard any open mussels that do not close when tapped.
2. Set Aside: Keep the mussels in a bowl of cold water until ready to use.

Cook the Curry Base

1. Sauté Aromatics: Heat vegetable oil in a large pot over medium heat. Add ginger and garlic, sautéing until fragrant (about 1 minute).
2. Add Curry Paste: Stir in the red curry paste and cook for 1-2 minutes to release its flavors.
3. Pour in Coconut Milk: Add the coconut milk and chicken broth, stirring to combine.
4. Season the Broth: Mix in fish sauce and add lemongrass stalk (if using). Let simmer for 3-4 minutes.

Cook the Mussels

1. Add Mussels to Pot: Increase heat to medium-high and add mussels to the curry broth.
2. Cover and Steam: Cover with a lid and cook for 5-7 minutes or until mussels have opened. Discard any that remain closed.
3. Finish with Lime and Garnish: Squeeze fresh lime juice over the mussels and top with chopped cilantro and sliced red chili.

Serve Immediately

• Transfer to Bowls: Ladle mussels and curry broth into serving bowls.
• Add Garnishes: Serve with additional lime wedges and a sprinkle of cilantro.