Crush the coriander stems in a mortar
using a pestle, then put into a large pan
with the coconut milk, lemongrass and
ginger. Bring to the boil and simmer for
4 mins. Add the lime leaves and chillies,
then stir in the coconut cream.
Add the mussels and fish sauce, then
cover with an ill-fitting lid or baking tray
so that the mussels can steam, but the
broth won’t boil over and make a mess of
your stove. Bring the liquid back to the
boil, then simmer for a few mins, shaking
the pot every so often so the mussels
move around and open up – this should
take about 3-5 mins.
When all the mussels are open, add the
lime juice but don’t boil again. Taste, and
if you like it, good – otherwise add more
chilli for heat, more lime for sourness and
more fish sauce if you think it needs salt.
Spoon into bowls and sprinkle with the
coriander leaves to serve.