Heat 10-inch sauté pan with a lid. Add coconut oil and the green curry paste and sauté for 1 minute.
Add ginger, garlic, tomatoes and eggplant and mix well.
Pour in coconut milk, soy sauce, fish sauce, and Swerve. Cover the saucepan with a lid and cook for 10 minutes until the eggplant is cooked through.
Add in mussels and place the lid back on. Cook until the mussels have opened, about 3-5 minutes. Discard any mussels that have not opened.
Sprinkle with additional chopped basil and serve.
How To Clean Mussels
Scrub. First, you will want to use a scrub brush and scrub them on the outside to get rid of their, "beards."
Soak. Secondly, you will need to soak them in water. Allow them to "drink" the water, and spit out any sand. You may need to change the water a couple of times until the water is clear.