1kg Leeuwin Coast mussels
3 tbsp Thai green curry paste
400ml coconut milk
1 stalk lemongrass, bruised
2 kaffir lime leaves
2 tbsp ginger, finely chopped
30g palm or brown sugar
Juice of 2 limes
Handful of coriander leaves
Steamed jasmine rice, crusty bread and butter, or hot chips and aioli to serve