Slice French bread on the bias into ¼-inch slices. Brush with EVOO and bake until crispy and golden brown.
In a sauté pan, add one tablespoon olive oil and sauté red onion until translucent. Add ginger, lemongrass and lime leaves; sauté to release fragrance. Add water, Custom Culinary® Gold Label True Foundations™ Vegetable Liquid Stock Concentrate, coconut milk and lime juice and bring to a simmer.
Add mussels, cover and steam until they open.
Once mussels open, transfer to serving bowl and pour broth over the top of the mussels. Garnish with Fresno chilies, fresh cilantro and a squeeze of fresh lime.
