Slow-Cooker Thai Coconut Mussels

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1 cup chicken stock

1 tablespoon fish sauce, plus more if needed

2 cloves garlic, grated with a rasp grater

1 small Thai bird chile, chopped 

1 stalk lemongrass, smashed with a knife 

1 shallot, minced 

2 pounds fresh mussels, cleaned, scrubbed and debearded 

1 1/2 cups unsweetened coconut milk 

1/2 cup fresh cilantro leaves 

Zest of 1 lime plus 1 tablespoon lime juice 

Crusty Gochujang Garlic Bread, recipe follows

Crusty Gochujang Garlic Bread:

1 stick salted butter, at room temperature

2 tablespoons gochujang 

1 clove garlic, grated with a rasp grater

1 crusty baguette, sliced in half horizontally