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HEAT oil in large saucepan on medium heat. Add green onions, curry paste and garlic; cook and stir 1 minute. Stir in coconut milk and lime juice. Bring to boil.
STIR in mussels. Cover and cook 5 minutes. Add basil; cook 3 minutes longer or until mussels open. (Discard any mussels that do not open.)
TO SERVE, ladle mussels and broth into soup bowls. Serve immediately.
Thai Kitchen Tip: Thai basil has dark green leaves with purple stems and has a licorice flavor. It can be found in most Asian groceries. If unavailable, substitute Italian basil.