Thai Green Curry Mussels

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1 (3 1/2-ounce) bag boil-in-bag long-grain white rice

1 cup water

1 teaspoon grated lime rind

2 tablespoons fresh lime juice

1 teaspoon sugar

1 1/2 teaspoons green curry paste

1 teaspoon fish sauce

1 (13.5-ounce) can light coconut milk

1 (8-ounce) bottle clam juice

80 mussels (about 2 pounds), scrubbed and debearded

1/3 cup chopped fresh cilantro

Lime wedges (optional)

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