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Rinse the fresh mussels under running water. Throw away any mussels that do not close or if their shells are cracked.
In a high sided 12-inch skillet add olive oil and set over medium heat. Once the oil is hot add in the onion. Sauté the onion just until it’s translucent and is softened, about 10 minutes.
Add in the red curry paste, garlic, ginger, and lemongrass. Stir to combine.
Pour in your coconut milk and stir to combine. Lower heat to medium-low and bring to a gentle boil.
Once the mixture is bubbling add in your mussels, stir and cover. Steam for about 5 minutes or until all the mussels have opened.
When the mussels are all opened, remove from the heat and sprinkle with cilantro.