|400 ml||coconut milk|
|10 ml||stock powder — vegetable or chicken|
|3||garlic — cloves, sliced|
|2||lemongrass — stalk|
|2||red chilli — split|
|45 ml||fish sauce|
|45 ml||fresh coriander — chopped|
|2 kg||mussels — on the shell, cleaned|
Place all ingredients, except coriander and mussels, in a large saucepan.
Bring mixture to boil.
Reduce heat and simmer, partially covered, for about 5 minutes.
Bring back to boil and add coriander and mussels.
Cook for 5 to 8 minutes, or until mussels have opened.
Discard any mussels that have not opened during cooking.
Serve garnished with extra fresh coriander.