How to Make It
Heat the oil in the saucepan. Add the shallots and cook over moderately high heat, stirring, until browned, about 7 minutes. Add the garlic and ginger and cook, stirring, until fragrant, about 1 minute. Add the curry paste and cook, stirring, for 3 minutes. Pour in the mussel broth, stopping when you reach the grit, and simmer until slightly reduced and flavorful, about 4 minutes.
Add the coconut milk, sugar, fish sauce and lime juice to the sauce and simmer over moderate heat until slightly thickened, about 4 minutes. Season with salt and pepper, add the mussels and simmer until heated through, about 2 minutes. Ladle the stew into a large bowl. Serve at once one the rice, passing the cilantro, scallions and lime sections at the table.