In a small bowl, mix together chili, lemongrass, garlic, and ginger pastes.

Heat a couple of tablespoons of cooking oil in a large pot over medium heat. Add green onions and cook until a vibrant green, about 1 minute. Add the paste mixture and cook until fragrant, about 30 seconds.

Quickly add wine, coconut milk, fish sauce, and cilantro. Raise the heat to medium high, and bring the mixture to a boil. Add mussels, cover the pot, and let cook until mussels start opening up, about 2-3 minutes.

Squeeze a bit of fresh lime juice over the mussels and stir!

Make sure to have a loaf or two of crusty baguette or bâtard to sop up the delicious broth!