Mussels with lemon grass and coconut milk

My husband doesn't eat mussels. I didn't cook it for a long time. I decided to cook for myself. I found this recipe from cook book called The food and cooking of Thailand by Judy Bastyra and Becky  Johnson. I made some changes for example recipe has clams too but I didn't use it.  I love the taste. I eat all of them by myself:)

Ingredients                     

• 2 tablespoons peanut oil
• 1 stalk lemongrass, crushed
• 3 tablespoons Thai red curry paste 
• 1/2 cup white wine
• 1 can unsweetened coconut milk 
• 2 tablespoons fish sauce
• 2 tablespoons fresh lime juice 
• 1 bunch spring onions
• 6 kaffir lime leaves
• 2 1/2 pounds mussels, debearded and scrubbed
• 2 tablespoons chopped fresh cilantro stems, plus 2 tablespoons chopped fresh cilantro leaves 
• salt and pepper

Directions

  Heat the large pan add the lemongrass, curry paste, wine,  fish sauce, and lime juice, kaffir lime leaves and spring onions  bring to a simmer until the wine almost evaporated.
Add the mussels, cover the pot, and let steam until opened.
Using a slotted spoon, transfer the mussels to heated  serving plate. cover and keep hot. Strain the cooking liquid into a clean pan through a sieve lined with muslin ( cheesecloth) and simmer to reduce to about 1 cup.
Stir the coconut milk and chopped cilantro into the sauce and season with salt and pepper to taste. Heat through. Pour the sauce over the mussels garnish with the cilantro.