Mussels in Coconut Chile Broth

Ingredients

• 2 tablespoons canola oil
• 1 large shallot, about 1/2 cup
• 1 medium red bell pepper, cut into 1 1/2-inch x 1/4-inch thick slices
• 2 red Fresno chilies, sliced crosswise into thin circles
• 5 garlic cloves, minced
• 1 tablespoon minced fresh ginger
• 4 teaspoons dark brown sugar
• 1 tablespoon fish sauce
• 1/4 teaspoon salt
• 1 (14.5-ounce) can unsweetened coconut milk
• 2 tablespoons fresh lime juice
• 4 pounds mussels, scrubbed and de-bearded
• 1/4 cup chopped cilantro, chopped
• Crusty bread, for serving