Soy and ginger steamed cockles and mussels Author: Simon Walsh Serves: 4 Ingredients 50g fresh ginger 1 stick lemongrass 1 shallot 1 small red chilli 500g fresh cockles 500g live Shetland mussels 1 tbsp olive oil 50ml soy sauce 200ml fish stock zest and juice of 1 lime 3 tbsp fresh coriander, chopped 1 tbsp