Lemongrass-Poached Mussels

• 500 g (1 lb. 1½ oz.) small Blue Rope Mussels
• 1

Start the robata grill. Place the mussels in a bowl of cold water, rub clean on the outside, and discard any open shells which do not close when tapped. Rinse once more and leave to drip in a colander. Bash the end of the lemongrass with the handle of your knife to bruise it. Roll up the shiso leaves and finely chop into shreds, then set aside. Combine