Pour oil in a large pot or Dutch oven and heat over medium-high heat. Saute shallots, chile paste, and garlic 2 minutes or until soft. Mix in coconut milk, lime rind and juice, ginger, parsley, and mussels; let mixture boil. Place lid on pot and cook 5 minute or until almost all the shells are open. Take pot off of heat and dispose of any unopened shells. Sprinkle with parsley when ready to serve.