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Rinse and comb through your mussels. Discard any with cracked shells. Tap open mussels lightly against your sink. Discard them if they don't reclose.
Add oil to a heavy-bottomed pan on medium heat. Cook the sliced shallot and garlic until fragrant, 1-2 minutes.
Add the Malaysian red curry paste and cook until the paste has lent its color to the oil and everything smells fragrant about 1 minute.
Add the coconut milk and mix well. Bring to a simmer. Taste and season with fish sauce if it needs more salt.
Add the mussels to the pot in an even layer.
Cover the pot and steam the mussels until they have all opened up. Keep the lid on for the first five minutes, shaking 1 or 2 times to redistribute them if necessary. Check to see if nearly all of the mussels have opened up after 5 minutes. Cover and cook an additional 1-2 minutes if that's not the case. Any mussels that are still closed after this time should be discarded.