In small bowl, mix coconut milk, curry paste and soy sauce. Discard any broken-shell or open mussels that do not close when tapped. Pull up all 4 sides of each sheet of foil. Divide mussels, green onion whites and remaining 2 cloves garlic evenly among sheets of foil; pull sides of foil up around mussels mixture to make a bowl. Pour coconut milk mixture evenly over each. Squeeze 1 wedge of lime over each. Wrap foil securely around mixture. Pierce top of foil once or twice with fork to vent steam.