I cooked these mussels to create a nice broth to make a seafood-risotto.
150 ml white wine
2 lemongrass stalks
1/2 red chili
3 cloves of garlic
6 slices of ginger
4 chopped corianderroots
6 slices of galanga (added after the photo was taken)
Simmer for 15 minutes, then add a small tin of coconutmilk.
Even though everybody tells me the mussels aren't that good this year they were truly delicious!