or the lemon grass broth:
In a medium, heavy pot, combine all the ingredients and bring to a boil. Reduce the heat to medium-low and simmer until reduced to 1 cup in volume, 20 to 25 minutes. Strain through a fine mesh strainer into a clean saucepan.
In a heavy, medium pot, heat the olive oil and sesame oil over medium-high heat to smoking. Add green the onions, garlic, ginger, and red pepper flakes, stir, and cook for 5 seconds. Add the mussels and stir to coat. Cover and cook for 2 minutes. Add the lemon grass broth, cover, and cook for 1 minute. Add the coconut milk and cilantro, and stir well to combine. Cook until the coconut milk is just warmed through, 15 seconds.
Remove from the heat and serve immediately.
Yield: 4 servings