Steamed Mussels in Coconut Broth

• 2 kg Black Mussels
• 2 cups coconut milk
• 1 cup chicken stock
• ½ lemon, juiced
• 6 tomatoes seeded and chopped
• 1 bunch of chives
• 1 garlic clove
• 1 tspn ginger, chopped

Combine all the ingredients in a large pot except the mussels and chives.
Boil broth on high, and then add mussels and chives, steam for 3 minutes or until mussels open.
Discard unopened mussels.
Take mussels out, place on your serving platter or in bowls and then reduce the broth, boiling for about 5 minutes.
Pour over mussels. Serve with warm crusty bread.
Serves 4