Heat the oil in a large Dutch oven over medium-high heat. Add the shallots, chile paste and garlic; cook 2 minutes or until tender, stirring constantly. Add coconut milk and the next 5 ingredients (lime rind through mussels); bring to a boil. Cover and cook 5 minutes or until shells open.
Remove from heat; discard any unopened shells. Garnish with parsley sprigs, if desired.
As an appetizer, makes 8 Servings (serving size: about 5 mussels and 2 Tbls. sauce).
Note: Use already cleaned mussels to cut down on preparation time.