Ingredients

1. 1/4 cup plus 2 tablespoons vegetable oil
2. 2 shallots, minced
3. 1 celery rib, finely chopped
4. 1 carrot, finely chopped
5. 1 1/2 teaspoons minced fresh ginger
6. 3 garlic cloves, smashed
7. 2 1/2 teaspoons Thai red curry paste
8. 1/2 cup coarsely chopped cilantro
9. 1/2 cup coarsely chopped basil, plus several whole basil leaves, for garnish
10. 1/4 cup coarsely chopped mint
11. 2 1/4 cups dry white wine
12. 2 cups water
13. One 13-ounce can unsweetened coconut milk
14. 1 1/2 teaspoons light brown sugar
15. 2 kaffir lime leaves (see Note)
16. 1/4 cup fresh lime juice
17. 3 tablespoons Asian fish sauce
18. 1 pound fingerling potatoes or small red potatoes
19. 1 tablespoon unsalted butter
20. Salt and freshly ground pepper
21. 8 scallions, thinly sliced
22. 3 pounds mussels, scrubbed

Directions

1. In a medium saucepan, heat 2 tablespoons of the vegetable oil. Add the shallots, celery, carrot, ginger and garlic and cook over moderate heat until softened, about 5 minutes. Add the curry paste and cook, stirring, for 2 minutes. Add the chopped cilantro, basil and mint and cook for 2 minutes; stir in 2 cups of the wine and boil until reduced by three-fourths, about 12 minutes. Add the water and boil until reduced by half, about 10 minutes. Add the coconut milk, brown sugar and lime leaves and boil for 5 minutes. Remove the sauce from the heat and stir in the lime juice and fish sauce. Strain the curry sauce into a bowl.
2. Meanwhile, in a medium saucepan of boiling water, cook the potatoes until just tender, about 10 minutes. Drain and let cool slightly. Peel the potatoes and cut them in half lengthwise.
3. Heat 2 tablespoons of the oil in a large nonstick skillet. Add the potatoes, cut side down, and cook over high heat until golden brown, about 5 minutes. Add the butter, season with salt and pepper and cook, stirring occasionally, until golden all over, about 4 minutes longer. Using a slotted spoon, transfer the potatoes to a plate and top with the whole basil leaves; keep warm.
4. In a large, deep skillet, heat the remaining 2 tablespoons of oil until shimmering. Add the scallions and cook over high heat for 1 minute. Add the remaining 1/4 cup of wine and bring to a boil. Add the curry sauce and bring to a boil. Add the mussels and cook over high heat, stirring occasionally, until they open, 4 to 5 minutes. Discard any mussels that don't open. Spoon the mussels and sauce into deep bowls and serve with the crisp potatoes.

Make Ahead

The curry sauce can be refrigerated overnight.

Notes

You can substitute two 1-inch strips of lime zest for the kaffir lime leaves.