In a large, lidded nonstick skillet, heat oil over medium. Add onion, chile, garlic and 1/8 tsp salt. Cook 5 minutes, until softened. Add potatoes and 1/8 tsp salt; cook 2 minutes.Advertisement
Add 1 tbsp lime juice, scraping up brown bits from bottom of pan. Add coconut milk, curry paste and 6 basil leaves. Increase heat to medium-high and bring to a boil. Reduce heat and simmer 10 minutes.
Stir in green beans, 1/4 tsp salt and mussels. Cover and cook 8 minutes, until all mussels open. (Discard any that don't.) Stir in 1 tbsp lime juice and 1/8 tsp salt.
Tear remaining basil and sprinkle on top. Serve over rice. Tip: To clean mussels, rinse in cold water and use a paring knife to carefully remove any “strings,” called a beard. Discard those that won’t close when tapped. Store in the fridge until cooking.