Duso's Fettuccine with Mussel Curry Sauce

Ingredients

• 3 tablespoons butter
• 4 garlic cloves, finely chopped
• 1-inch piece ginger, finely chopped
• 1 shallot, finely chopped
• 1 can (400ml) coconut milk
• 1 stalk lemongrass, the outer skin removed and the core crushed
• 1 1/2 pounds mussels, rinsed and de-bearded (give a gentle tap to the open ones–if the shells don’t close, discard)
• 1 cup cherry tomatoes, cut in half
• 1/2 teaspoon sea salt, to taste
• 1 teaspoon freshly ground black pepper
• 1 teaspoon lime zest
• Cilantro rinsed and patted dry, with coarse stalks removed
• Lime wedges
• 1 pack Duso’s Egg Fettuccine
• Curry powder:
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1/2 teaspoon turmeric
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon cayenne pepper or to your taste