Rinse the mussels under cold running water and scrub with a brush. Remove the stringy mussel beards with your thumb and index finger as you wash them. Discard any mussels with broken shells.

Combine curry paste, lime juice, the 1 cup chopped cilantro, and 2 tablespoons of the coconut milk in a blender. Blend until smooth and bright green; set aside.

In a large pot over high heat add the mussels and the remaining coconut milk. Cover and cook for 10 minutes, until the mussels open. (Discard any that don't open.) Remove the lid and add the green curry puree. Mix well.

While the mussels are cooking, add a 2-count of oil (about 2 tablespoons) to a shallow pan and heat over medium heat. Season flour with salt. Toss shallot slices in seasoned flour to lightly coat; shake off excess. Add shallots to hot pan and fry until crispy. Drain on paper towels. Sprinkle shallots on top of the mussels just before serving. Garnish with lime wedges and cilantro.