Thai-Style Mussel And Coconut-Orange Soup

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1 pound mussels

2 cups water

1 cup long-grain white rice

1 can (14 ounces) coconut milk

1 cup chicken broth

1/2 cup fresh orange juice, strained

1 tablespoon finely grated orange zest

1 tablespoon Asian fish sauce

1 teaspoon Thai chile paste

2 serrano chiles, stemmed, seeded and minced

1 cup small button mushrooms, quartered

1/2 cup chopped wood ear mushrooms (fresh or reconstituted dried)

1/2 cup chopped fresh basil or cilantro

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper

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