Mussels With Orange & Coconut Sauce

INGREDIENTS

• 2 kg (4.4 pounds) mussels
  
• 300 ml coconut milk
  
• 1 medium onion – diced
  
• 2 cloves garlic – minced
  
• 250 g (1/2 pound) dry sausage (Chorizo) – diced
  
• 150 ml orange juice
  
• 1 red pepper – diced
  
• 1 bunch cilantro
  
• 1 small baguette
  
• Salt and pepper

DIRECTIONS

1. Using a large Broil King cast-iron grilling wok, saute garlic and onions in olive oil until the garlic begins to brown.
2. Add diced red peppers and diced sausage.
3. Add fresh cleaned mussels. **Be sure to clean all beards from mussels and make sure all mussels are closed before cooking. Discard any open mussels if they don’t close when tapped.
4. Add orange juice and coconut milk then steam at 350°F (176°C) until all mussels are open. **Do not eat mussels that don’t open. 
5. Steaming should take approximately 20-30 minutes unless you want to reduce the broth and thicken it.
6. Finish with fresh cilantro and serve with toasted, sliced baguette.
7. Don’t forget to soak up that savory broth with your bread. Enjoy!

Courtesy of the talented Broil King Ukraine team.