Thai Red Curry With Mussels

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1/4 cup dry white wine

2 bay leaves

1 teaspoon black peppercorns

3 pounds small mussels, scrubbed and debearded

1 tablespoon vegetable oil

3 medium shallots, thinly sliced

2 large garlic cloves, minced

2 teaspoons minced fresh ginger

1 to 3 tablespoons Thai red curry paste

1 cup unsweetened coconut milk

1 to 2 tablespoons light brown sugar

1 tablespoon Thai fish sauce (nam pla)

1 tablespoon fresh lime juice

Salt and freshly ground pepper

Steamed rice, for serving

1/2 cup fresh cilantro leaves

2 scallions, thinly sliced crosswise

Diced lime sections, for garnish

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