Step 1

In a large pot with a tight fitting lid, heat the oil over medium-high heat. Add the shallot, garlic, chile, lemongrass and ginger; sauté, stirring constantly, until fragrant and the shallot becomes slightly translucent (about 3 minutes).

Step 2

Add the butter and stir while it melts. Pour in the coconut milk; stir or whisk to break up any solidified milk and to fully blend with the vegetables.

Step 3

Add the mussels, close the lid and allow to cook until the mussels have all opened; about 5 minutes. If when checking at 5 minutes some are still closed, replace the lid and cook an additional 1-2 minutes.

Step 4

Evenly distribute the cooked mussels between four large bowls discarding any which have not opened. Ladle the broth evenly into the bowls. Serve immediately with baguette slices.