with Chipotle Chilies in Coconut Milk
1 tablespoon Olive Oil
˝ cup Onion, cut into strips
1 Red or Yellow Bell Pepper, seeded & sliced
1 to 2 cloves of Garlic, minced or 2 tablespoons, mashed Roasted Garlic
1 cup Coconut Milk
1 to 2 Chipotle Chili Peppers, in Adobo Sauce, finely minced,
(fresh Jalapenos or Serranos, minced can be substituted)
Lemon Pepper, about 1 to 2 teaspoons, or more to taste
The Zest & Juice of 2 Limes
About 3 tablespoons roughly chopped Cilantro & Green Onions
In a heavy skillet, over medium-high heat, sauté the onions in the olive oil until soft, about 2 minutes.
Add the garlic, sauté an additional 1 minute, to soften the garlic slightly. (If using the roasted garlic, cook just until warmed thru.)
Add the coconut milk bring to a boil, reduce to a simmer for about 4 to 5 minute, until the mixture has reduced a bit. (To about 1 cup or so.)
Add the mussels, chipotle peppers, lemon pepper, and the zest & juice of the limes. Stir to combine, cover and cook for about 5-7 minutes until all of the mussels have opened.
NOTE: Discard any Mussels that have NOT opened.
Spoon the Mussels into a large bowl and sprinkle with the cilantro & green onions, and serve with additional lime wedges.
Serve with French bread and a crisp green salad dressed with Vinaigrette dressing or a Caesar salad, ...not to mention a good bottle of your favorite wine!