Step 1

Pick over the mussels, discarding any that are broken or that don't close within a few minutes after tapping them gently on the counter. Clean and de-beard the remaining mussels. Set the cleaned mussels in a bowl near the stove.

Step 2

Film a large skillet with olive oil and set over medium-high heat. Add the onions and the peppers. Cook until they are soft and the onion is translucent. Stir in the garlic and ginger, and cook another 30 seconds.

Step 3

Add the curry paste, brown sugar, and fish sauce to the vegetables and stir to coat evenly. Shake the can of coconut milk thoroughly before opening it, then pour it into the pan along with the chicken broth. Bring the curry to a simmer and let it cook until reduced and slightly thickened.

Step 4

Add the mussels to the pan and cover. Cook for 4-5 minutes, shaking the pan occasionally, until all the mussels have opened. Discard any mussels that haven't fully opened after 5 minutes.

Step 5

Transfer the mussels and curry to a serving bowl. Squeeze half the lime over top and tuck the remaining wedges around the bowl. Eat immediately with the toasted baguette for dipping into the curry sauce.