Mussel is a very common seafood in South East Asia, and making curry out of it is a way that I love!
1 lb mussel
3 tbsp Coconut Milk powder (stir well with half cup of warm water) or 1/2 cup of cream/milk
To blend into paste：
1 tsp Belacan (or substitute with 1 tsp of dried shrimp)
1 tsp Coriander powder (Optional)
1/2 tsp Cummin Powder (Optional)
1 stalk of lemograss
3 stalks of coriander leaves with roots
10 Thai green chili (use half for lesser heat)
1 medium size onion
3 clove of garlic
2 kaffir lime leaves
1/2 tsp salt
1 tsp sugar
1 tbsp Fish Sauce/Soy Sauce
Cook the blended spices till water reduced in a cook ware, add 3 tbsp of cooking oil, cook until fragrance. Now add the coconut milk/milk and add another half cup of water, bring to boil and season with salt, sugar and fish sauce to taste.
Now add the mussel and cook for 3-5 minutes with lid covered, DO NOT over cook the mussel, it will become too hard otherwise.
It goes well with Steamed rice!
中文版，For Chinese，Click --》淡菜绿咖喱