In a large wok, heat the olive oil over medium heat. When hot, carefully swirl to coat the bottom half to the wok. Add the peppers and onions. Lightly season with salt and cook, stirring often, until firm tender ~ about 5 minutes. Add the ginger, garlic, and lemongrass and cook for one minute, or until fragrant, stirring often.

Add In the coconut milk, brown sugar, fish sauce, and green curry paste. Stir to combine and season to taste with salt & pepper, adding more green curry paste, if desired. Bring the sauce to a simmer. Add in the cilantro and basil and stir. Then, add in the mussels and stir to combine with the sauce. Cover and let steam, shaking the wok occasionally, until the mussels open. Discard any mussels that do not open after about 5 minutes. Squeeze lime juice over the top.

Divide among bowls or serve in one communal bowl, ladling the green curry sauce into bowls. Best served with crusty bread for dipping.