Preheat oven to 350. Slice baguette into long diagonal slices. Brush with sesame oil and toast for 5-8 minutes.

In a pot, mix together chicken stock, chopped lemongrass, sliced onions, sliced cayenne peppers, and curry powder. Simmer on low heat for 10 minutes.

While broth is simmering, rinse and scrub mussels. If any mussels are open, tap on the shell; if they do not close, throw them out.

Add coconut milk and sugar to broth and stir. Continue simmering for another 5 minutes. Add 1-2 tsp salt to taste.

After coconut milk has dissolved in broth, add in mussels. Boil on medium heat with a covered lid for 5 minutes. Mussels should be fully open once cooked.

Serve with toasted baguette and garnish with green onions and black pepper.