Steamed Mussels in Lemongrass Coconut Curry

INGREDIENTS

• 2 pounds mussels, scrubbed & picked through (discard cracked shells and ones that don't close when tapped)
• 1 stalk of lemongrass, white part grated with microplane grater (or substitute with 4 wide strips of lemon peel)
• 2 bottles of clam juice (or substitute with vegetable broth + wine)
• 1 can (14oz) of good coconut milk, shake the can vigorously to mix the fat with the liquid
• 1/4 cup to 1/2 cup of Thai curry paste (depends on your spice level)
• 1 tablespoon fish sauce (or substitute with 1 teaspoon of kosher salt)
• 1 teaspoon sugar
• 3 small skeins of mung bean noodles, soaked in cold water for 5 minutes.
• chopped scallions & chili for topping