In a large wide pan or Dutch oven (big enough to hold the mussels), heat 1 tablespoon neutral oil over medium heat until shimmering. Add the chopped shallots and cook 3–4 minutes until softened and translucent. Add the minced garlic and grated ginger and cook 30–45 seconds until fragrant.

Bloom curry paste

Add 2 tablespoons Thai red curry paste and 1 teaspoon tomato paste to the pan. Stir and cook 1–2 minutes to bloom the spices and remove any raw paste flavor.

Build the sauce

Pour in the full-fat coconut milk (14 oz) and 1/2 cup stock, stirring to combine and loosening any browned bits. Add 2 tsp fish sauce and 1 tsp light brown sugar. Bring the mixture to a gentle simmer over medium heat.

Simmer and adjust

Let the sauce simmer 4–6 minutes to slightly thicken and meld flavors. Taste and adjust seasoning: add up to 1/2 tsp more fish sauce for saltiness, or a pinch more sugar if it’s too sharp. If you prefer more heat, add the sliced Thai bird chile now.

Finish sauce

Stir in 2 tablespoons fresh lime juice and 1/4 cup chopped Thai basil (or cilantro) off heat. Keep the sauce at a gentle simmer while you steam the mussels.

Cook mussels in sauce

Increase heat under the pan to medium-high. Add 1 tablespoon olive oil and the seasoned mussels to the pan, then immediately cover with a tight-fitting lid.

Steam mussels until shells open, about 5–7 minutes. Shake the pan once or twice during cooking to redistribute heat. Discard any mussels that remain closed after 7 minutes.

Using a slotted spoon, transfer mussels to a bowl, leaving most of the cooking liquid in the pan. If you like a saucier final dish, reserve some of the liquid with the mussels.

Return the pan with sauce to low heat and reduce 1–2 minutes if you want a slightly thicker coating for the mussels. Taste and correct seasoning (lime, fish sauce, salt) as needed.

Pour sauce over the mussels (or briefly toss mussels back into the pan) and sprinkle with chopped cilantro and scallions. Finish with a pinch of flaky sea salt and extra sliced chiles if desired.

Fennel naan

Activate yeast & make dough

In a small bowl, combine 1/2 cup warm water, 1 tsp sugar and 1 tsp active dry yeast. Let sit 5–7 minutes until foamy. In a mixing bowl, whisk 2 cups flour with 1/2 tsp salt and 2 tsp lightly crushed fennel seeds. Add foamy yeast, 1 tablespoon olive oil and 1/4 cup yogurt. Stir until a shaggy dough forms; add a teaspoon of water if too dry.

Knead & rise

Turn dough onto a lightly floured surface and knead 5–7 minutes until smooth and slightly springy. Place in a lightly oiled bowl, cover with plastic wrap or a damp towel and let rise in a warm spot until doubled, about 60 minutes. (If short on time, let rest 30 minutes — dough will be slightly more dense.)

Divide & shape

Punch down the dough and divide into 4 equal pieces. Roll each piece into a ball, then flatten/roll into an oval or teardrop about 1/4-inch thick on a lightly floured surface.

Cook naan

Heat a heavy skillet or cast-iron pan over medium-high heat until very hot. Brush one side of a naan with warm milk or water. Place the naan, milk-side down, on the hot skillet. Cook 1–2 minutes until bubbles form and the underside is golden and charred in spots. Flip and cook the other side 1–2 minutes until cooked through with brown spots. Repeat with remaining pieces, brushing with a little oil if desired.

Finish

Brush warm naan with a little olive oil and sprinkle with a few fennel seeds and flaky sea salt. Keep wrapped in a towel until serving.

To serve

Transfer mussels to a serving bowl or platter, spoon plenty of the red curry coconut sauce over them. Garnish with chopped cilantro, scallions, sliced chiles and lime wedges on the side.

Serve immediately with warm fennel naan for dipping. Recommend 2 pieces of naan and generous sauce per serving.