Bring water to a boil in a large Dutch oven. Add mussels; cover and cook 3 minutes or until shells open. Remove from heat, and discard any unopened shells. Cool mussels. Remove meat from shells, and discard shells. Combine meat and lime juice in a bowl; set aside.
Heat oil in a large nonstick skillet over medium heat. Add garlic; sauté 1 minute. Stir in curry paste; sauté 1 minute. Stir in rice and next 5 ingredients (rice through milk); cook 2 minutes or until thoroughly heated. Stir in peanuts, basil, salt, pepper sauce, and black pepper. Place 1 1/2 cups rice mixture on each of 4 plates; top with 1/2 cup mussels. Garnish with lime wedges, if desired.