Deciding on an appetizer can be a weighty decision with Farrago's global cuisine, which has included such world-champion contenders as chili-cured tenderloin, Asian barbecue duck and jerk chicken wings. But we're decidedly mussel-bound, reaching repeatedly for the curried mussels. Chef Todd Stevens has really raised the culinary bar with this mountain of succulent shellfish soaking in a Thai curry-coconut milk bath, spiked with basil, cilantro and lime. The best part of this dish, however, is a side of garlic bread that is tastiest when dipped into the fusion of flavors. This exercise packs a punch to what was already a winner.