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Coconut Curry Mussels

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One 1 1/2-inch piece of fresh ginger, peeled

4 garlic cloves, halved

1/2 cup water

1 tablespoon extra-virgin olive oil

2 large Spanish onions, coarsely chopped

4 jalapeños—halved, seeded and thinly sliced

2 stalks lemongrass, inner white bulb only, thinly sliced crosswise

2 teaspoons ground cumin

1 teaspoon ground coriander

1/2 teaspoon turmeric

One 12-ounce can evaporated skim milk

1/2 cup unsweetened coconut milk

3 pounds mussels, scrubbed and debearded

2 tablespoons fresh lime juice

Kosher salt

1/3 cup coarsely chopped cilantro

Lime wedges, for serving

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