Asian-Style Mussels

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1 tablespoon peanut oil

3 medium shallots, thinly sliced

2 tablespoons sliced peeled fresh ginger

4 cloves garlic, smashed

1 stalk fresh lemongrass, sliced and smashed

1 serrano or Thai bird chili, minced with seeds

1/2 cup water

2 tablespoons Southeast Asian fish sauce

1 tablespoon light brown sugar

4 dozen large mussels (about 2 1/2 pounds), rinsed and beard removed

1/4 cup freshly squeezed lime juice (about 2 limes), plus wedges for garnish

3 tablespoons fresh cilantro leaves

3 tablespoons fresh mint leaves