Heat oil in a large Dutch oven over medium heat. Add shallots; sauté 1 minute. Add curry powder; sauté 30 seconds. Stir in clam juice and next 4 ingredients (juice through pepper); bring to a simmer. Add mussels; bring to a boil. Cover, reduce heat, and simmer 5 minutes or until shells open; sprinkle with cilantro. Discard any unopened shells.
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Fantastic! I used red chili paste instead of powder, because I had it on hand. It was amazing. The mussels were perfect (5 minutes is just right). I served it with basmati rice to soak up the sauce. I will be making this again!
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