Clean the mussels.
Chop the lemon grass into slices.
Cut the chilli into 4 round slices.
Zest and squeeze the lime.
Cook the mussels until they open with the white wine and the thyme in a Cristel stew pot or preserving pan for larger quantities.
Strain the cooking liquid.
Blend the cooking liquid with the coconut milk.
Add the lemon grass, the lime juice and the zest and continue cooking on a low heat for 20 minutes.
Remove the mussels from their shells.
Add the chilli at the last moment before serving with the chopped herbs and the mussels.
Season to taste.