1 tablespoon olive oil
2 cups chopped onion
1 tablespoon finely chopped peeled fresh ginger
2 garlic cloves, minced
1 jalapeño pepper, chopped
2 table spoons red curry paste
1 cup coconut milk
1/2 cup dry white wine
1 teaspoon dark brown sugar
1/4 teaspoon kosher salt
1 kg black mussels, scrubbed and debearded (about 60)
3/4 cup small basil leaves, divided
3 tablespoons fresh lime juice
4 lime wedges