- 1 bag of mussels
- 1 package of chicken sausage
- 1 yellow onion
- 1 cup of chicken stock
- 1 can of coconut milk
- 2 tablespoons of garam masala (feel free to add more)
- 1 tablespoon of red chili powder
- 1 tablespoon of olive oil.
First thing you want to do is remove any open mussels and discard them.
Next you will want to debeard the remaining mussels. Debearding the mussels is when you pull and remove the hairs from the mussels.
Afterwards, rinse the remaining mussels in a colander.
While the mussels are draining, slice the thin the yellow onion and slice the chicken sausage at the an angle.
Once you have finished slicing the onion and sausage, heat the olive oil in a sautée pan.
When the pan has heated up add the onion and sausage. Let onion and sausage cook until the onion is translucent.
You will then want to add the mussels, coconut milk, chicken stock, garam masala and red chili powder.
Stir the ingredients together and let the mussels simmer in the broth for three minutes or until the mussels open.
Remove and discard any closed mussels. Then scoop the mussels, sausage and broth into a bowl and enjoy.