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

Heat a large Dutch oven over medium-high heat.
Add oil to pan; swirl to coat and add onion, ginger, garlic, and jalapeño; sauté for 3 minutes stirring frequently.
Stir in curry paste; cook 30 seconds, stirring constantly.
Add coconut milk, wine, sugar, and salt and bring to a boil. Cook 2 minutes. Stir in mussels; cover and cook 5 minutes or until mussels open.
Discard any unopened shells.
Stir in 1/2 cup basil and juice.
Divide mussels mixture evenly among 4 bowls, and spoon the coconut mixture evenly over mussels.
Sprinkle each serving with 1 tablespoon remaining basil; serve with lime wedges.