In a medium to large stockpot, heat oil. Add garlic, ginger and lemongrass and saute for about 2 minutes.
Pour in coconut milk and broth and let simmer for about 15 minutes, adding salt to taste. Add mussels and scallops and cover the pot. Let simmer for another 4 to 6 minutes until all the mussels are opened and scallops are opaque (discard any unopened mussels). Top with cilantro and serve with bread. Enjoy!
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.