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1
In a medium saucepan, heat 2 tablespoons of the vegetable oil.
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2
Add the shallots, celery, carrot, ginger and garlic and cook over moderate heat until softened, about 5 minutes.
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3
Add the curry paste and cook, stirring, for 2 minutes.
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4
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.
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5
Add the water and boil until reduced by half, about 10 minutes.
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6
Add the coconut milk, brown sugar and lime leaves and boil for 5 minutes.
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7
Remove the sauce from the heat and stir in the lime juice and fish sauce.
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8
Strain the curry sauce into a bowl.
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9
Meanwhile, in a medium saucepan of boiling water, cook the potatoes until just tender, about 10 minutes.
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10
Drain and let cool slightly.
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11
Peel the potatoes and cut them in half lengthwise.
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12
Heat 2 tablespoons of the oil in a large nonstick skillet.
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13
Add the potatoes, cut side down, and cook over high heat until golden brown, about 5 minutes.
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14
Add the butter, season with salt and pepper and cook, stirring occasionally, until golden all over, about 4 minutes longer.
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15
Using a slotted spoon, transfer the potatoes to a plate and top with the whole basil leaves; keep warm.
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16
In a large, deep skillet, heat the remaining 2 tablespoons of oil until shimmering.
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17
Add the scallions and cook over high heat for 1 minute.
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18
Add the remaining 1/4 cup of wine and bring to a boil.
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19
Add the curry sauce and bring to a boil.
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20
Add the mussels and cook over high heat, stirring occasionally, until they open, 4 to 5 minutes.
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21
Discard any mussels that don't open.
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22
Spoon the mussels and sauce into deep bowls and serve with the crisp potatoes.
