Instructions

1. Brush off the mussels and remove the "beard". Rinse in water several times and let them drain. Discard shells that are broken and those that do not close when you tap them on the worktop.

2. Peel and finely chop the garlic.

   Cut the spring onion into slices, save parts of the green part for garnish.

3. Halve the chilli lengthwise, remove the seeds and cut it into strips.

4. Place the lemongrass on a chopping board and tap it lightly with a saucepan so that the fibres split, then tie the stalk in a knot to hold it together.

5. Sauté the garlic, spring onion and chilli in oil in a large pot that has room for the shells.

6. Add coconut milk and lemongrass, bring to a boil.

7. Put the mussels in the pot and cook for 3 to 4 minutes under a lid, stirring gently a few times.

8. Take out the mussels with a slotted spoon and place in a bowl, discard those that have not opened.

9. Reduce the broth for a few minutes, season with lime juice, salt and pepper.

10. Serve with rice or a good baguette.