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Heat oil in a large Dutch oven over medium heat. Add fennel, coriander and cumin seeds and toast lightly, 30 seconds, then immediately add shallot and sauté until tender and translucent, about 2–3 minutes.
Add garlic and sauté until fragrant, about 30 seconds, then add tomato paste, chipotle and saffron. Cook until fragrant, stirring constantly, about 1 minute.
Stir in wine and scrape any brown bits from the bottom of the pan, then stir in coconut milk and stock. Bring to a simmer, reduce heat to low and cook until reduced and flavors have blended, about 6–8 minutes. Season with salt and pepper.
Increase heat to medium, then add mussels and stir to coat in sauce. Cover Dutch oven and cook until mussels have opened, about 5–7 minutes (discarding any unopened shells.)
Stir in lime juice and sprinkle with parsley and lemon wedges. Serve immediately with warm bread and extra lime wedges.