Mussels with Coconut Sweet Chili Broth

Directions

1. 1
   Make the chile paste: In a food processor, combine the sugar, cilantro, garlic, shallot, pepper, salt, pickled ginger, chili sauce, chiles, lemongrass, and lime zest; process until a paste forms, 1-2 minutes. (Paste can be made ahead and stored in a covered container up to 1 week.)
2. 2
   Prepare the mussels: In a large Dutch oven or pot over medium-high heat, whisk 1 1⁄2 cups water with 4-5 tablespoons of the prepared paste; bring the liquid to a boil, then add the mussels. Cover the pot and cook until the mussels have opened, about 4 minutes (discard any mussels that do not open).
3. 3
   Remove from heat and stir in the coconut milk.
4. 4
   Garnish with the chopped cilantro and serve immediately with bread for dipping.