1/2 cup light stock, such as vegetable, chicken, fish or dashi
1 shallot, minced
2 garlic cloves, sliced or minced
3 kaffir lime leaves, chopped or shredded, or 1 (4-inch) piece lemon grass, minced
1/2-inch piece ginger, minced
20 mussels (about 12 ounces), (preferably cultivated, or cleaned and bearded)
1 fresh chile pepper, red or green, seeded and chopped or sliced finely
1/2 cup boiling water
1 tablespoon lime juice
1 tablespoon mirin
1 tablespoon fish sauce
1/2 cup chopped fresh coriander
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