In a large saucepan over medium heat, combine stock, curry paste, ginger, garlic, fish sauce, and sugar. Bring to a boil.
Add mussels to the pot, cover, and cook until mussels are open, about 5 minutes.
Remove from heat, sprinkle with cilantro and serve with lime wedges
Mussels, (and most shellfish) are fairly high in sodium, so be sure to use a low sodium or no salt added stock.Chicken or fish stock can be substituted for vegetable stock.Plenty of lime juice really makes this dish extra flavourful, so serve with lots of wedges.Most Thai curry pastes are gluten-free, but if it is a concern, be sure to check the label before buying.Brown sugar can be substituted for the coconut sugar.