Clean and prepare Fresh Mussels (2 pound) 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 tablespoon) until softened, 2-3 minutes. Stir frequently.
Add to the skillet the Medium Salsa (1 cup), Coconut Milk (1 can), Chili Powder (2 tablespoon), Ground Cumin (1 teaspoon), Ground Cinnamon (1/2 teaspoon), Celery Salt (1/2 teaspoon) and Sodium-Free Chicken Bouillon (1 tablespoon). 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.