This recipe comes to us from Thailand. If you prefer to not eat spicy foods, use the chicken broth (or even vegetable broth or regular V-8 juice). If you like it spicy get the V-8 Spicy Hot. It isn't really that hot, but it is good!
Cut the baguette, on the bias, into 1/2 inch thin ovals. Spread on a baking sheet and toast until crisp and golden, about 5 minutes. Cut the garlic in half and rub one side of each toast; then rub with a handful of basil leaves until the toast is green and fragrant.
Increase the heat in the oven to 500° F.
Spread mussels out on a rimmed baking sheet and pour the wine over them; roast until they open, about 10 minutes. Discard any that do not open.
Meanwhile, in a skillet, melt butter and add the pressed garlic; cook for one minute, stirring to prevent browning. Pour chicken broth or tomato juice into the the skillet and stir in the curry paste; season with salt to taste, if needed.
Transfer mussels to serving bowls and pour sauce over; serve with basil toasts.