Thai Mussels in a Lemongrass White Wine Sauce Recipe

Ingredients (14)

• Approximately 1 pound fresh mussels (cleaned)
• 1/2 cup good-quality chicken broth/stock
• 1 stalk fresh lemongrass
• 2 to 3 makrut lime leaves (available in the freezer section of your local Asian food store)
• 1/4 cup white wine (or white cooking wine)
• 1 tablespoon rice vinegar (or substitute white or apple cider vinegar)
• 1 to 2 fresh red chilies (finely sliced, omit for milder mussels)
• 2 to 3 tablespoon fish sauce (to taste, available by the bottle at Asian food stores)
• 1 tablespoon brown sugar
• 1/2 cup chopped fresh coriander (leaves + stems), plus another handful (leaves) for topping
• 1 tablespoon minced garlic
• 2 teaspoon cornstarch dissolved in 1 tablespoon water
• Handful fresh basil (chop leaves if large)
• Lemon or lime wedges to serve