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48 mussels, with shells
2 tablespoons garlic, chopped
2 tablespoons fresh ginger, chopped
1 teaspoon vegetable oil
1 tablespoon curry powder
4 carrots, peeled and diced medium
3 cups carrot juice
2 teaspoons orange zest
2 teaspoons cornstarch
2 teaspoons water
48 orange segments
2 tablespoons scallions, sliced
2 tablespoons fresh cilantro, chopped