Cook rice according to the package directions, omitting salt and fat.

Combine 1 cup water and next 7 ingredients (through clam juice) in a large Dutch oven over medium-high heat. Add mussels to pan; bring to a boil. Cover and steam 5 minutes or until mussels open; discard any unopened shells. Stir in cilantro. Place about 1/2 cup rice in each of 4 bowls; ladle about 20 mussels and 1 cup coconut mixture over rice. Garnish with lime wedges, if desired.