Remove the peel from the lemongrass until the soft, whitish lower end and crush it with the flat side of a knife. Now cut into pieces about 7 cm long.
In a large saucepan or wok, bring the mussels to a boil with sherry or rice wine and the clear soup, make until the mussels have opened. Then lift the mussels out with a slotted spoon and cool. Mussels that have not opened are inedible.
Add the shallots, ginger, lemongrass, saffron threads, salt, turmeric and pepper to the clear soup and simmer on low heat for 5 minutes.
Then remove the lemongrass stalks and discard. Meanwhile, remove the clam meat from the shells and discard the shells. Set the clam meat aside.
Now add the coconut milk to the clear soup, stir well and fold in the butter one piece at a time. Add the cilantro, scallions, and chives, and finally return the mussels to the sauce. Stir well again, drizzle with a little orange oil if you like, and bring to the table on the spot.
*Orange oil: whisk 6 tbsp grated orange peel and 200 ml peanut oil, let stand for 2 days and filter through a fine sieve.
Tip: As an alternative to the fresh chives, you can also use the freeze-dried.