Spicy Seafood Stew

• 1 LB Mussels, scrubbed & de-bearded
• 1 LB Prawns, shells removed & de-veined
• 1 LB Aidells(R) Habanero & Green Chili sausages sliced on the diagonal, (Chicken-Apple Sausages can be substiuted)
• 2 tabelspoons olive oil
• 1 onion, chopped
• 1 tablespoon minced garlic
• Kosher Salt & white pepper, to taste
• 1/2 cup white wine
• 1 cup fish stock or bottled clam juice
• 1 can (14-oz) coconut milk
• 11/2 tsp. chopped canned chipotle chilies, or more to taste
• Juice & zest of lime
• Green onion, thinly sliced (optional)
• 1/2 cup cilantro and/or Italian parsley (optional)

1. In a heavy skillet, saute the onions in the oil with a pinch of salt until soft, about 5 to 7 minutes
2. Add the garlic and saute for an additional minute
3. Add the white wine to deglace the pan & cook for 2 minutes, to reduce the liquid
4. Add the stock & the coconut milk and reduce the sauce until it becomes thick, about 10 to 12 minutes, stirring fequently
5. Add, the curry paste & prawns, stir to combine and simmer for about 1 to 2 minutes, until the prawns turn slightly pink
6. Add the mussels, cover & steam for about 2 to 3 minutes, until the mussels open
7. Add the sausage and cook about 2 to 3 minutes longer until the sausages are warmed through
8. Pour into a warmed deep-dish serving bowl or dish
9. Sprinkle with the green onions & the fresh herbs
10. Serve with French bread & Crisp Green Salad

mussels, prawns, lb aidellsuae, olive oil, onion, garlic, kosher salt, white wine, fish stock, coconut milk, chilies, zest of lime, green onion, cilantro andor

Taken from www.epicurious.com/recipes/member/views/spicy-seafood-stew-1201163 (may not work)