This is a very simple recipe which will produce a gourmet restaurant dish to surprise your friends. The greatest amount of time should be spent in making sure the mussels are cleaned and prepared properly. The golden rule for all kinds of seafood is “If in doubt – throw it out!”
A short time before cooking, fill a sink half full of cold water. Add the mussels and toss them around. Inspect them all to make sure that they are tightly closed. Discard any that are open. Pull the beards and scrape off any barnacles from each mussel. Do not keep the mussels more than a few hours after washing.
In a large stainless steel pot put the shallots, garlic, lemongrass and the white wine. Add the mussels and cover. Steam them over high heat until the mussels have opened. Shake the pot to be sure that all the mussels are cooked. Discard any that have not opened.
Split the mussels and discard the empty halves. Arrange the mussels on a large plate.
Decant and strain the mussel liquor into a small saucepan and bring to a boil. Add the butter and chopped coriander (Cilantro). Pour this sauce over the mussels and serve immediately.