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1
Bring 2 cups of water to the boil.
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2
Put the stock, shallot, garlic, lime leaves, and ginger in a saucepan, cover and let it bubble away at a moderate to high heat for 3 to 5 minutes or until you have a thickish, softish mess at the bottom of the pan.
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3
Check to make sure it isn't either burning or just getting too dry for comfort, and add a bit of boiling water if it is.
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4
Meanwhile, put the mussels in a sink filled with ice-cold water.
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5
Chuck away any that don't sink and then, as you remove them, make doubly sure by chucking away any that don't shut when you tap then sharply.
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6
I wouldn't expect you to have to throw many away, so don't worry unduly.
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7
Add the chile pepper to the mixture in the pan.
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8
After about 30 seconds, or just long enough to get them out of the sink, add the mussels and then throw over them 1/2 cup boiling water, and then the lime juice, mirin, and fish sauce mixed together.
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9
Cover, give the pan a shake, and leave on a high heat for about 3 minutes, by which time the mussels should have steamed open.
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10
Add half the coriander, shake again, and pour into a noodle bowl.
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11
Sprinkle over the remaining coriander and eat.
