Kono Mussels with Coconut Milk and Lemongrass

Serves 2 16 pcs   Kono Mussels, thawed ½ c       Coconut Milk ½ c       Chicken Broth 1            Lemongrass stalk, cut into 1/3's ⅓ c        Red Onion, diced 1 tbsp   Ginger, grated ½ c      Mushrooms, sliced 1 tbsp   Lime Juice 1            Red Jalapeno Salt and Pepper Simmer all the ingredients except the mussels for 10 minutes.  Remove the lemongrass and jalapeno.  Add the mussels, cover and simmer for 2 minutes.