Spicy Seafood Stew with Sausages & Coconut Milk
				1 LB Mussels, scrubbed & de-bearded 1 LB Prawns, shells removed & de-veined 1 LB Aidells® 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 ˝ cup white wine 1 cup fish stock or bottled clam juice 1 can (14-oz) coconut milk 1˝ tsp. chopped canned chipotle chilies, or more to taste Juice & zest of lime Green onion, thinly sliced (optional) ˝ cup cilantro and/or Italian parsley (optional)
			In a heavy skillet, sauté the onions in the oil with a pinch of salt until soft, about 5 to 7 minutes Add the garlic and sauté for an additional minute Add the white wine to deglace the pan & cook for 2 minutes, to reduce the liquid Add the stock & the coconut milk and reduce the sauce until it becomes thick, about 10 to 12 minutes, stirring fequently Add, the curry paste & prawns, stir to combine  and simmer for about 1 to 2 minutes, until the prawns turn slightly pink Add the mussels, cover & steam for about 2 to 3 minutes, until the mussels open Add the sausage and cook about 2 to 3 minutes longer until the sausages are warmed through  Pour into a warmed deep-dish serving bowl or dish Sprinkle with the green onions & the fresh herbs Serve with French bread & Crisp Green Salad  Yields: 4 to 6 servings
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