Mussels in a Yellow Tomato Lemongrass Broth

INGREDIENTS

• 3 tablespoons extra-virgin olive oil
• sea salt and freshly ground pepper to taste
• 1/2 teaspoon sea salt
• 4 stalks lemongrass, dry outer leaves removed
• 2 pounds mussels
• 3 pounds yellow-orange tomatoes, cored and quartered
• 1 medium onion, halved and thinly sliced
• 3 cloves of garlic, peeled and sliced
• 1 teaspoon grated ginger
• 12 Thai basil leaves (or 6-8 Italian basil leaves)
• 1 quart lemongrass stock (recipe below)
• Thinly sliced scallion sliced on a bias, for garnish
• 8 thin slices ginger
• 1 teaspoon coriander seeds
• 1 yellow onion or leek, sliced
• 2 tablespoons coconut oil
• 6 cups cold water