In a large saucepan, heat 2 teaspoons oil over medium heat. Add 1 minced shallot, 2 cloves minced garlic and 2 tablespoons red curry paste.
Cook, stirring often, until it is fragrant (about 4 minutes). Add 1 can coconut milk,
1 tablespoon fish sauce, and 1 tablespoon palm sugar. Bring to a simmer. Add 2 pounds mussels and stir to combine. Cover the pot and cook the mussels until they all open, shaking the pot occasionally. Stir in 2 teaspoons fresh lime juice and 1/2 cup chopped cilantro.
Discard any mussels that do not open.
Garnish with 2 sliced green onions.
Serve with toasted baguette.