1 kg half shell mussels
If you like your seafood with a nice tang, then this pot is for you. I do not think that there is an easier seafood recipe than this.
Warm the coconut milk and wine in a flat bottomed cast iron pot. Add the chili, celery and carbanossi. Slowly heat, but do not boil. Add the rest of the ingredients and heat up until the mussels are done, approximately 20 minutes. Do not over cook.
Serve with rice.