Mussels in Thai-Inspired Curry

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 (4 Tbsp) 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), Coconut Milk (1 can), Chili Powder (2 Tbsp), Ground Cumin (1 tsp), Simply Organic Cinnamon, Ground (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.