Step 1: Clean the Mussels
Rinse the mussels under cold water, scrubbing the shells. Remove any beards (the thread-like strands sticking out). Discard any mussels that are open and don’t close when tapped.

Step 2: Build the Curry Base
Heat the oil in a large pot over medium heat. Add the shallot, garlic, and ginger. Sauté for about 2 minutes until fragrant and soft.

Step 3: Add Curry Paste
Stir in the red curry paste and cook for 1 minute, letting the flavors bloom.

Step 4: Pour in Coconut Milk
Add the coconut milk, fish sauce, brown sugar, and lime juice. Stir everything together and bring to a gentle simmer. Taste and adjust the seasoning if needed—add more curry paste for heat, or sugar for balance.

Step 5: Cook the Mussels
Add the cleaned mussels to the pot and cover with a lid. Cook for 5–7 minutes, shaking the pot gently once or twice. The mussels are ready when they open—discard any that remain closed.

Step 6: Garnish and Serve
Ladle the mussels and sauce into large bowls. Top with chopped cilantro or Thai basil and sliced red chili. Serve with rice or crusty bread to soak up all that amazing broth!