Delicious, tender mussels, simmered in curry full of spice and flavor. This recipe is sure to keep you coming back for more.
Author: Sear Nation
Extra-Virgin Olive Oil
GOYA® Coconut Milk
Sodium-Free Chicken Bouillon
Clean and prepare Fresh Mussels (2 lb) 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).
Heat a large skillet to medium high heat, adding the Extra-Virgin Olive Oil (1/4 cup) to the pan. Saute the Onion (1) and Garlic (2 Tbsp) until softened, 2-3 minutes. Stir frequently.
Add to the skillet the Medium Salsa (1 cup), GOYA® Coconut Milk (1 can), Chili Powder (2 Tbsp), Ground Cumin (1 tsp), Ground Cinnamon (1/2 tsp), Celery Salt (1/2 tsp) and Sodium-Free Chicken Bouillon (1 Tbsp). Cook for 5 minutes, stirring occasionally.
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.
Nutrition Per Serving
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