Step 1

Heat oil in a large wok or saucepan over medium heat. Add the lemongrass, chilli and ginger. Cook, stirring, for 1 minute or until fragrant. Add coconut milk and fish sauce and stir to combine. Increase heat to high, then bring to the boil.

Step 2

Add the mussels, then cover wok or pan with a tight-fitting lid. Steam the mussels, shaking the pan occasionally, for 5 minutes or until opened. Discard any unopened mussels.

Step 3

Divide the mussels among serving bowls, spoon over some of the coconut broth and garnish with coriander leaves. Serve with crusty bread.