Spicy Mussels W/Sausages In Coconut Milk

• 1 LB. Mussels, cleaned & de-bearded
• 1 tablespoon Olive Oil
• 1/2 cup Onion, cut into strips
• 1 Red or Yellow Bell Pepper, Julianne
• 1 to 2 cloves of Garlic, minced or 2 tablespoons Roasted Garlic
• 2 to 3 (Aidells) Habanero Chili Pepper Sausages, cut into rounds
• 1 cup Coconut Milk
• 1 to 2 Chipotle Chili Peppers, in Adobo Sauce, finely minced
• Lemon Pepper, about 1 to 2 teaspoons, or more to taste
• The Zest & Juice of 2 Limes
• About 3 tablespoons roughly chopped Cilantro or Green Onions

1. In a heavy saucepan, over medium-high heat, saute the onions in the olive oil, about 2 minutes until soft. Add the garlic, saute an additional 1 minute, to soften the garlic slightly.
2. Spoon the Mussels into a large bowl and sprinkle with the cilantro, serve with additional lime wedges.
3. Add the sausages and the bell peppers; cook about 5 to 7 additional minutes.
4. Add the coconut milk and simmer for about 4 to 5 minute, until the mixture has reduced a bit. (To about 1 cup or so.)
5. Add the mussels, chipotle peppers, lemon pepper, and the zest & juice of the limes. Stir to combine, cover and cook for about 5 minutes until all of the mussels have opened.
6. Discard any Mussels that have NOT opened.

mussels, olive oil, onion, red, garlic, chili pepper, coconut milk, chili peppers, lemon pepper, cilantro

Taken from www.epicurious.com/recipes/member/views/spicy-mussels-w-sausages-in-coconut-milk-1201162 (may not work)