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Mussels and Chourico in Coconut Broth

We added Andre Prost Coconut Milk to this Portuguese style entrée. It makes a savory seafood broth for these fabulous mussels.  It’s a wonderful appetizer or a flavorful main course, depending on your needs.  Serve in bowls with chunks of French bread, if desired
10 minutes to assemble
15-20 minutes to cook
Total time: 30 minutes
4 main course servings
8 starter servings
2 tablespoons olive oil
1/2 lb chourico (Portuguese sausage), sliced on a diagonal
1 cup chopped shallots (about 4 large)
2 tablespoons minced garlic
1 teaspoon salt
Fresh cracked pepper
1-13.5 oz can Andre Prost Coconut Milk (found in the baking aisle)
1/2 cup cream sherry
3 sprigs thyme
3 dozen mussels, scrubbed and debearded*
1/2 cup chopped Italian parsley (flat leaf not curly)
2 plum tomatoes, chopped
Optional: Chunks of French bread
*We used already debearded (called restaurant ready) mussels. Add time to prep if mussels are not debearded. Tip: Pliers make a good tool to grip and pull out the byssus (beard).
Step 1
Add oil to skillet and heat over medium high heat. Add chourico and brown. Add shallots, garlic, salt, and pepper to taste. Stir-fry until shallots are softened.
Step 2
Add Coconut Milk, sherry and thyme. Bring to a boil. Add mussels and cover. Bring back to a boil and cook until mussels open, about 4-6 minutes. Discard any mussels that do not open. Mix in parsley and chopped tomatoes and pour into a big bowl. Serve with chunks of French bread.
Large (high sided) skillet or pot