Pour chardonnay in a large saucepan.

Cook until reduced by half.

Add coconut milk and 1 cup of water.

Return mixture to a boil, reduce heat, and simmer until ready to use as broth.

In a large Dutch oven, cook Chinese sausage over medium heat until rendered and golden brown.

Add minced garlic and ginger and sauté for 2 minutes.

Add sliced chilies and lemongrass and sauté for 1 more minute.

Add mussels.

Add enough chardonnay broth to come halfway up the mussels.

Cover and steam until mussels pop open.

Discard any mussels that do not open.

Sprinkle mussels with sliced scallions just before serving.