Scrub the Norwegian mussels and check that all the shells are closed. Discard any that you are unsure of.
Finely chop the garlic, chili, ginger, lemongrass and shallot, and sauté in a saucepan with butter.
Add the mussels and pour in the coconut milk and cream.
Cook for 2 minutes or until the shells open. Remove the mussels with a ladle and place them in a bowl.
Reduce the stock until it thickens, and strain it. If you have a hand blender, you can whisk the stock until light and airy.
Add lime to taste, and sprinkle with a little coriander.
Serve the mussels with the hot stock over, and with bread on the side.