Curried Mussel Pan Roast

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1 pound Yukon gold potatoes, cut into 1 1/2-inch pieces

2 tablespoons olive oil

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

3 cups cherry tomatoes

1/2 cup light coconut milk

1 teaspoon curry powder

4 medium ears fresh corn, shucked and cut crosswise into 2-inch pieces

1 pound mussels, scrubbed

1 cup chopped green onions

3 tablespoons chopped fresh mint

Lime wedges

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