Coconut and Lemongrass Mussel Broth

Prep Discard any mussels that are open and do not close when tapped firmly on the counter. Finely slice 2 shallots and 3 garlic cloves. Finely slice 2 lemongrass stalks (white parts only), finely grate 1 thumb ginger, and thinly slice 1 small red chilli. Roughly chop 15g coriander and 10g basil. Warm the baguette and slice it.

Saute Heat 1 tbsp oil in a large wide pot over medium-high heat. Add shallots and cook 2–3 minutes until softened. Add garlic, lemongrass, ginger, and chilli; stir 1 minute until fragrant.

Build Pour in 400ml coconut milk and bring to a simmer over medium heat, stirring occasionally, about 2 minutes. Add 1.5 tbsp fish sauce, 2 tbsp lime juice, and 1 tsp palm sugar; stir to combine.

Steam Add mussels to the pot and cover with the lid. Steam over high heat 4–5 minutes, shaking the pot once halfway through, until all mussels have opened. Discard any that remain closed.

Finish Scatter coriander and basil over the broth. Taste and adjust with extra fish sauce or lime juice as needed.

Plate Ladle mussels and broth into two deep bowls. Serve immediately with warm baguette slices and lime wedges alongside.