Curried Mussel Pilaf

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1 1/2 cups water

2 1/4 pounds mussels, scrubbed and debearded

2 tablespoons fresh lime juice

2 teaspoons olive oil

3 garlic cloves, minced

1 to 2 tablespoons red curry paste

5 cups hot cooked long-grain rice

1 cup frozen green peas, thawed

1/2 cup sliced celery

1/4 cup thinly sliced green onions

1/4 cup chopped, drained, sliced water chestnuts

3 tablespoons light coconut milk

2 tablespoons chopped dry-roasted peanuts

2 tablespoons minced fresh basil

1/4 teaspoon salt

1/4 teaspoon hot pepper sauce

1/8 teaspoon black pepper

Lime wedges (optional)

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