Thai Red Curry Mussels With Fried Potatoes

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1/4 cup plus 2 tablespoons vegetable oil

2 shallots, minced

1 celery rib, finely chopped

1 carrot, finely chopped

1 1/2 teaspoons minced fresh ginger

3 garlic cloves, smashed

2 1/2 teaspoons Thai red curry paste

1/2 cup coarsely chopped cilantro

1/2 cup coarsely chopped basil, plus several whole basil leaves, for garnish

1/4 cup coarsely chopped mint

2 1/4 cups dry white wine

2 cups water

One 13-ounce can unsweetened coconut milk

1 1/2 teaspoons light brown sugar

2 kaffir lime leaves (see Note)

1/4 cup fresh lime juice

3 tablespoons Asian fish sauce

1 pound fingerling potatoes or small red potatoes

1 tablespoon unsalted butter

Salt and freshly ground pepper

8 scallions, thinly sliced

3 pounds mussels, scrubbed

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