Cooking Instructions
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Step 1
Clean and prepare
Fresh Mussels (905 g)
by washing in a colander. If any mussels are slightly opened and do not close after tapped on, these mussels are dead and should be discarded. Remove any mussel "beards" (thread-like hairs protruding from the shell).
Step 2
Heat a large skillet to medium high heat, adding the
Extra-Virgin Olive Oil (60 mL)
to the pan. Saute the
Onion (1)
and
Garlic (15 g)
until softened, 2-3 minutes. Stir frequently.
Step 3
Add to the skillet the
Medium Salsa (260 g)
,
Coconut Milk (1 can)
,
Chili Powder (15 g)
,
Ground Cumin (2 g)
,
Ground Cinnamon (1 g)
,
Celery Salt (3 g)
and
Sodium-Free Chicken Bouillon (6 g)
. Cook for 5 minutes, stirring occasionally.
Step 4
Add to the skillet the mussels and cover the skillet with a lid. Let mussels steam until all are opened, 5-8 minutes, then serve.
