Preheat oven to 400°F (200°C). In a small bowl combine softened butter, minced garlic (2 cloves), chopped parsley, olive oil and 1/4 tsp salt. Mix until homogenous.

Slice the baguette in half lengthwise (or into 1" slices for crostini). Spread garlic butter evenly over cut surfaces. Place on a baking sheet, bake 8–10 minutes until edges are golden and butter is bubbling. For lightly toasted texture, broil 1 minute more watching closely. Keep warm.

Curry cream sauce & vegetables

Heat a large heavy-bottomed pot or deep skillet over medium heat. Add 1 tsp neutral oil and 2 tbs unsalted butter. When butter is melted and foamy, add sliced onion, carrot and red bell pepper. Sauté 4–5 minutes until softened but still slightly crisp.

Add minced garlic (3 cloves) and minced ginger (1 tbs). Cook 30–45 seconds until fragrant, stirring to avoid burning.

Stir in curry powder (2 tsp) and turmeric (1/2 tsp). Cook 30 seconds to bloom the spices. Add tomato paste (1 tbs) and stir to combine, cooking 1 minute.

Pour in white wine or stock (1 cup) to deglaze the pan, scraping up any browned bits. Let simmer 2 minutes to reduce slightly.

Lower heat to medium-low and stir in coconut milk (1 cup) and heavy cream (1/2 cup). Add fish sauce (1 tsp), sugar (1/2 tsp) and bring to a gentle simmer for 2–3 minutes to thicken slightly. Taste and adjust seasoning with salt (start with 1 tsp total including earlier) and pepper (1/2 tsp). Add lemon or lime juice (1 tbs) to brighten the sauce.

Mussels

While the sauce is simmering, inspect mussels and discard any that remain open after a light tap. If not already debearded and scrubbed, rinse under cold water and remove any beards.

Increase heat under the pot to medium-high. Add the cleaned mussels to the pot with the simmering curry cream sauce and vegetables. Pour the reserved additional 1 tbs butter (optional) over mussels for richness and pour in the remaining 1/2 cup white wine or stock if you like a looser broth (optional). Cover the pot with a tight-fitting lid.

Steam mussels 5–7 minutes, shaking the pot halfway through, until most mussels have opened. Discard any mussels that remain closed after cooking.

Using tongs or a slotted spoon, transfer mussels and vegetables to a warmed shallow bowl(s). Spoon generous amounts of the curry cream broth over the mussels.

Garnish with chopped cilantro and sliced green onion. Serve immediately with garlic bread and lime wedges on the side for squeezing over.