Spicy Coconut Mussels With Lemongrass

Name: Spicy Coconut Mussels With Lemongrass
Ingredients: 2 tablespoons coconut or safflower oil; 1 shallot, finely chopped; 3 garlic cloves, finely chopped; 1 stalk lemongrass, trimmed (outer layers removed) and finely chopped; 1/2 to 1 small hot chile (like Thai bird, Serrano, Scotch bonnet or jalapeño), seeded and finely chopped; 1 cup unsweetened coconut milk; 2 pounds fresh mussels, rinsed well; Zest of 1/2 lemon; 1 teaspoon lemon juice, or to taste; 1/2 teaspoon Asian fish sauce, or to taste; 1/2 cup whole cilantro leaves; 1 or 2 croissants, split in half.