Bring a large pot of heavily salted water to a rolling boil.

Cook the gluten-free linguine according to the package instructions until al dente.

Reserve ½ cup of the starchy pasta water, drain the noodles, rinse them briefly with warm water to prevent sticking, and set aside.

Heat the coconut oil in a deep skillet or large pot over medium heat. Add the sliced Fresno chiles and minced ginger. Sauté for 1 minute until fragrant. Add the yellow curry paste. Fry it for 1 to 2 minutes, stirring constantly, until the paste darkens slightly and smells aromatic.

Open the can of coconut milk. Spoon 3 tablespoons of the thick cream from the top into a small bowl. Add the BareOrganics Marine Greens Powder to that same bowl. Whisk vigorously until it forms a smooth, lump-free paste. Set aside.

Pour the remaining coconut milk from the can into your hot pot with the curry paste. Stir well to completely dissolve the paste. Stir in the fish sauce and brown sugar. Bring the liquid to a gentle simmer.

Turn the heat up to medium-high and add the cleaned mussels to the simmering broth. Cover the pot tightly with a lid. Steam for 4 to 5 minutes until the shells have fully popped open. Turn off the heat. Discard any mussels that did not open.

With the heat completely off, pour in your smooth Marine Greens-coconut paste and the fresh lime juice. Stir gently to incorporate. Add the cooked gluten-free linguine and fresh basil leaves directly into the pot. Gently toss everything together so the noodles absorb the curry broth. If the sauce feels too thick, splash in a little of your reserved pasta water.

Ladle into deep bowls and serve.