Mussels Enveloped In Thai Flavors

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2 cups onion-studded mussel broth (from Master Recipe)

1 cup preservative-free ``lite'' coconut milk (available at health food stores)

1/2 cup water

Juice of 2 limes

3 tablespoons Asian fish sauce

8 slices (each as thick as a quarter) fresh galangal

1 large lemongrass stalk (white part only), outer layer discarded, minced

1 jalapeno pepper, minced (include seeds)

1/2 teaspoon brown sugar

30 cooked mussels with any onion bits clinging to them (from Master Recipe)

4 or 5 cups cooked jasmine rice, hot

5 tablespoons coarsely chopped cilantro

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