In a large pot or Dutch oven, heat the extra virgin olive oil over medium heat. Add the thinly sliced yellow onion and sauté for about 3-4 minutes until it becomes translucent and fragrant.
Stir in the red curry paste, grated garlic, grated ginger, and grated lemongrass. Cook for an additional 2 minutes, allowing the spices to bloom and fill your kitchen with an irresistible aroma.
Pour in the full-fat coconut milk, stirring well to combine all the ingredients. Bring the mixture to a gentle simmer.
Carefully add the cleaned and rinsed mussels to the pot. Cover and cook for about 5-7 minutes, or until the mussels have opened up. Discard any mussels that remain closed.
Once the mussels are cooked, remove the pot from the heat. Stir in the minced cilantro for a fresh finish. Serve the mussels in bowls, ladling the delicious curry sauce over them. Pair with crusty bread or steamed rice for a complete meal.
