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
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)
Ground Cinnamon (1/2 tsp)
Celery Salt (1/2 tsp)
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.