1. In a large pan, heat some oil and add the onion and the lemongrass stick. When transparent add the washed and cleaned mussels. Stir twice, add the white wine and cover. Cook on full heat for about five minutes. Drain through a colander and reserve the juices.
2. Finely slice the top of the chicory (stop when harder to slice and keep the stalks for a soup).
3. Filter the juices through a fine sieve and mix with the cream and add the butter, place in a small pan and start boiling adding the chopped chicory, reduce by 2/3 and reserve, season to taste.
4. In a mixer, mix the coriander and the dried white bread.
5. Pre-heat you oven on grill at 230c.
6. On a baking tray put a bed of rock salt. With a teaspoon scoop the creamed chicory over the mussels and sprinkle with the crumbs.
7. Grill for 5/10 minutes and add stick of Granny Smith apple.
You can prepare this in advance.