1 Heat the stewpot to 2/3 of the maximum power of your stove with the olive oil; then sweat the onions for 1 minute.
2 Add the garlic, lemongrass, bell pepper and coconut milk.
3 As soon as the coconut milk starts boiling, add the mussels to the stewpot and stir regularly until they open.
4 Serve the mussels with coconut sauce, cilantro and a lemon wedge.
Tip: You can also add ginger and curry paste for a bit more spice!