Ingredients
1 LB. Mussels, cleaned & de-bearded
1 tablespoon Olive Oil
½ cup Onion, cut into strips
1 Red or Yellow Bell Pepper, Julianne
1 to 2 cloves of Garlic, minced or 2 tablespoons Roasted Garlic
2 to 3 (Aidells) Habanero Chili Pepper Sausages, cut into rounds
1 cup Coconut Milk
1 to 2 Chipotle Chili Peppers, in Adobo Sauce, finely minced
Lemon Pepper, about 1 to 2 teaspoons, or more to taste
The Zest & Juice of 2 Limes
About 3 tablespoons roughly chopped Cilantro or Green Onions
Preparation
In a heavy saucepan, over medium-high heat, sauté the onions in the olive oil, about 2 minutes until soft. Add the garlic, sauté an additional 1 minute, to soften the garlic slightly. Spoon the Mussels into a large bowl and sprinkle with the cilantro, serve with additional lime wedges.
Add the sausages and the bell peppers; cook about 5 to 7 additional minutes.
Add the coconut milk and simmer for about 4 to 5 minute, until the mixture has reduced a bit. (To about 1 cup or so.)
Add the mussels, chipotle peppers, lemon pepper, and the zest & juice of the limes. Stir to combine, cover and cook for about 5 minutes until all of the mussels have opened.
Discard any Mussels that have NOT opened.
