If mussels are fresh, soak them in cold water for 20min and then scrub and debeard them. Change the water and bring to a boil until shells start open. Shells still closed must not be eaten because were dead from the market. Remove the upper shell and set aside.

Heat a large non-stick frying pan or wok. Add the extra virgin olive oil and saute sliced ginger, sliced lemon grass, chopped garlic, red curry paste for 2min, add the mussels and bring to a boil for 1min, add sliced celery, coconut milk, fish sauce, broth cube, lime juice and simmer with lid until mussels are cooked.
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