Cook the noodles for one minute less than the package directions. Drain and rinse with cold water. Set aside.

In a large skillet or braiser, heat the oil over medium-high heat. Add shallots, garlic, and ginger. Cook, stirring for 1 – 2 minutes. Add lemongrass paste, lime zest, and curry paste. Cook for another 2 minutes or until fragrant. Stir in lime juice, coconut cream, fish sauce, and sugar. Bring to a boil. Add the mussels, cover the pan, and cook for 4 – 5 minutes or until the mussels have opened. Discard any mussels that do not open. Add the noodles and chopped basil leaves, toss gently and cook for another minute or until everything is warmed through.

Serve with additional basil leaves and lime wedges.