Prepare the mussels by washing in cold water and removing the beards. Discard any broken shells or mussels that are open and will not close when tapped against the chopping board.
Finely dice the garlic, shallot and chilli. Bruise the lemongrass.
Remove the leaves from the thai basil and the coriander and roughly chop.
To cook the mussels, place them in a deep saucepan with a tight fitting lid. Add the coconut milk, herbs, chilli, garlic, shallot, lemongrass, coriander stalk, lime leaf and the sake to the pot and cook over a high heat with the lid on until all of the mussels are open.
Serve in deep bowls with a wedge of lime.
«Always wash mussels thoroughly in cold water to remove any grit.»