Ingredients
1 LB Mussels, scrubbed & de-bearded
1 LB Prawns, shells removed & de-veined
1 LB Aidells® Habanero & Green Chili sausages sliced on the diagonal, (Chicken-Apple Sausages can be substiuted)
2 tabelspoons olive oil
1 onion, chopped
1 tablespoon minced garlic
Kosher Salt & white pepper, to taste
½ cup white wine
1 cup fish stock or bottled clam juice
1 can (14-oz) coconut milk
1½ tsp. chopped canned chipotle chilies, or more to taste
Juice & zest of lime
Green onion, thinly sliced (optional)
½ cup cilantro and/or Italian parsley (optional)
Preparation
In a heavy skillet, sauté the onions in the oil with a pinch of salt until soft, about 5 to 7 minutes
Add the garlic and sauté for an additional minute Add the white wine to deglace the pan & cook for 2 minutes, to reduce the liquid
Add the stock & the coconut milk and reduce the sauce until it becomes thick, about 10 to 12 minutes, stirring fequently Add, the curry paste & prawns, stir to combine and simmer for about 1 to 2 minutes, until the prawns turn slightly pink Add the mussels, cover & steam for about 2 to 3 minutes, until the mussels open Add the sausage and cook about 2 to 3 minutes longer until the sausages are warmed through
Pour into a warmed deep-dish serving bowl or dish Sprinkle with the green onions & the fresh herbs Serve with French bread & Crisp Green Salad
