Hot Mussels - The Local Palate

Ingredients

• 2 pounds mussels
• 1 pinch chili threads
• 4 mint leaves
• 1 cup cooked orange lentils
• 1 teaspoon mined ginger
• 2 garlic cloves, thinly sliced
• 1 shallot, thinly sliced
• Coconut lime sauce (recipe follows)
• 4 basil leaves, torn
• 6 slices semi-dried chorizo
• 2 cups whole milk
• 2 cups heavy cream
• 1 can unsweetened coconut milk
• 3 lime leaves
• 1 tablespoon kosher salt
• 1 tablespoon sugar
• 2 lemongrass stalks, thinly sliced
• 1 bunch mint, coarsely chopped
• Juice of 4 limes
• 1 large can clam broth