Mussels in a Ginger and Chilli Broth October was the eighth month of the year until it was shifted back by July and August (I blame the Roman Empire). On the eighth day of what was formerly the eighth month of the year I made my eighty-eighth soup from The Soup Book . Another recipe by Roopa Gulati (the eighth time I've mentioned her), and it was another culinary and olfactory triumph! The main ingredients are mussels, butter, onions, bird eye red chillies, root ginger, garlic, lemongrass, ginger wine, fish stock, coconut milk, coconut cream and coriander leaves.You heat the butter and throw in the onions, chillies, ginger, garlic and lemongrass. I forgot the ginger, so had to fry it separately then added it to the broth when I added the mussels at a later stage. Dishing up the broth I wasn't sure where I'd get mussels. The spouse said he'd try his favourite fishmonger . It's been a several months since his last visit, but the fishmonger remembered him ...