Thai Crab Mussel Soup

Ingredients

• 500g mussels
• 100ml white wine
• 1 medium crab — cooked and prepared, white meat and shells reserved
• A little vegetable oil
• 4 x 400ml tins coconut milk
• 2 teaspoons Thai fish sauce
• 2 teaspoons palm sugar
• Fresh lime juice, to taste
• ½ bunch of spring onions, thinly sliced
• Coriander leaves
• 50g fresh ginger, roughly chopped
• 2 sticks lemongrass, chopped
• 1 red chilli, deseeded
• 1 red chili, deseeded
• 2 shallots, chopped
• 2 kaffir lime leaves
• A bunch of coriander, leaves picked, stalks reserved